Principles of Cooking
Other Sciences, Specialty
10th - 12th Grade
Used 277+ times
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18 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
panfrying, deep frying, grilling, broiling, and roasting are all examples of the ___ method
dry heat
moist heat
combination
braising
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
poaching, simmering, and boiling are all examples of ___method
dry heat
moist heat
combination
braising
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
Which of the following is the BEST description of simmering food?
Cooking in liquid just below boiling
cooking in liquid at a very low temperature
cooking in liquid at boiling point
cooking with pressurized steam
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
cooking food in enough hot fat to cover 1/2 way up the product
pan frying
deep frying
poaching
simmering
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
cooking in liquid at its highest temperature
boiling
simmering
frying
sauteing
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
cooking in liquid just below the boiling point
simmering
boiling
sauteing
poaching
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
a method that cooks food in enough hot fat to fully cover the item
deep fry
pan fry
poach
saute
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