Hospitality Methods of Cookery
Authored by Melissa Keith
Other
11th - 12th Grade
Used 30+ times
AI Actions
Add similar questions
Adjust reading levels
Convert to real-world scenario
Translate activity
More...
Content View
Student View
40 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When Deep-Frying you want the Oil to Cover the Food By
1/4
1/2
3/4
Completely
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Classify this cooking method:
roast
Moist
Dry
Combination
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A wet method of cooking that is gentle and for good quality foods that will fail apart if boiled.
grilling
casseroling
saute
poaching
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A dry heat method of cookery in an oven where the addition of fat adds moisture.
Roast
Bake
Fry
Saute
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Slow simmering and long cooking method where the food is simmered in a liquid.
Frying
Saute
Stewing
Boiling
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
____________ is a dry method of cookery where food is placed under or above a radiant heat source
Baking
Boiling
Steaming
Grilling
7.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
What is the simmering temperature ?
95C to 98C
97C to 100C
90C to 95C
Access all questions and much more by creating a free account
Create resources
Host any resource
Get auto-graded reports
Continue with Google
Continue with Email
Continue with Microsoft
or continue with
%20(1).png)
Apple
Others
Already have an account?
