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Foundations 1 Chapter 18 Mark II

Quiz by Christopher Wright

Grades 9-12
Hospitality and Tourism
Ohio Career Tech

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10 questions
Show answers
  • Q1
    This type of heat is created when the heat from a source is absorbed by one material and then radiated out to the food.
    Conduction
    Infrared heat
    Waving
    Larding
    30s
  • Q2
    What types of materials are safe for microwave use?
    Ceramic pans
    Steel pans
    Brown paper bags
    Aluminum foil
    30s
  • Q3
    Which moist-heat cooking method involves partially cooking, or parcooking, food using boiling water?
    Blanching
    Simmering
    Steaming
    Poaching
    45s
  • Q4
    Which moist-heat cooking method completely submerges food in liquid that is at a constant moderate temperature?
    Simmering
    Steaming
    Blanching
    Poaching
    45s
  • Q5
    Broiling, baking, roasting, and _________________ are four forms of dry-heat cooking methods with little to no fat involved?
    grilling
    parboiling
    simmering
    braising
    45s
  • Q6
    Sauteing, deep-frying, pan-frying, and ______________ are four forms of dry-heat cooking methods used with fats and oils?
    stir-frying
    parboiling
    blanching
    barising
    45s
  • Q7
    Three common, but special woods used for flame grilling and smoking are?
    oak, yellowheart, paduak
    mulberry, oak, teak
    mesquite, hickory, and apple
    maple, mesquite, peach
    45s
  • Q8
    Using wood during the cooking process gives food a __________________ flavor?
    smokey
    nutty
    sour
    bitter
    45s
  • Q9
    This method of cooking is closely related to sauteing and uses a specialized pan called a wok?
    stir-frying
    deep-frying
    pan-frying
    zesting
    45s
  • Q10
    A combination of wet and dry ingredients used to coat food products prior to pan-frying and deep-frying is called?
    Floating
    Batter
    Mixing
    Bunyan
    45s

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