Foundations 1 Chapter 18 Mark I
Quiz by Christopher Wright
Grades 9-12
Hospitality and Tourism
Ohio Career Tech
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10 questions
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- Q1The cooking method that cooks food quickly, often uncovered, in a very small amount of fat over high heat is?SauteingStewingSimmeringPan-frying30s
- Q2Poaching requires a cooking temperature of?300-310250-260160-180200-21045s
- Q3The process of continued cooking after a food item has been removed from its heat source is known as?Cooking timeBlanchingFinish cookingCarryover cooking45s
- Q4The transfer of heat from one item to another when the items come into direct contact with each other is called?ConvectionWavingBardingConduction45s
- Q5The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one is called?ConductionMarinatingWavingConvection45s
- Q6Thus heat transfer does not require physical contact between the heat source and the food being cooked. Heats food from the inside moving out?ConductionWavingConvectionRadiation45s
- Q7The three general types of cooking methods are?Fry, oven, direct heatBarding, larding, and marinatingDry-heat, moist-heat, and combinationDry-heat, moist-heat, and waving45s
- Q8Wrapping a lean piece of meat with strips of fat before cooking to baste the meat, making it moister is known as?LardingBardingMoist-heat methodMarinating45s
- Q9Inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside is called?WavingLardingBardingMarinating45s
- Q10Soaking an item in a combination of wet and dry ingredients to provide flavor an moisture is called?WavingMarinatingBardingLarding45s