Foundations 1 Chapter 18 Mark III
Quiz by Christopher Wright
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10 questions
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- Q1Fact or fiction- breading has the same components as batter, but they are not blended together?FictionFact45s
- Q2The swimming method, basket method, and double-basket method are all methods for what type of cooking process?Deep-fryingBreadingPan-fryingBlanching45s
- Q3__________________ time is the amount of time it takes oil to reheat to the correct cooking temperature once food has been added?SmokingRecoveryBlendingMixture45s
- Q4Ideal temperature range for oil used in deep-frying and pan-frying is?325-375350-420400-425212-30045s
- Q5The term used to describe when oil has broken down and starts to smoke during the cooking and heating process?Smoking pointMarinatingRecovery timeBlending45s
- Q6Moist-heat cooking methods include the following?convection, conduction, infrared, and radiationbaking, roasting, simmering and steamingsimmering, poaching, blanching, and steamingsteaming, simmering, blanching, and roasting45s
- Q7A ___________________ is a long, thin slice of fish or meat that are rolled and stuffed with a filling?paupiettebarded loinfilletroll45s
- Q8Another term for blanching is?parcookingstewingparboiling45s
- Q9Using dry-heat and moist-heat methods for preparing a meal is called the?combination methodmixing methodbarding methodblending method45s
- Q10Braising and _______________ are two common forms of the combination method of cooking.stewingsweatingmarinatingbarding45s