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OCS voc. 11

Quiz by Tracy Hatcher

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14 questions
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  • Q1
    cook by simmering in a small amount of liquid
    Poach
    30s
  • Q2
    a pie like dish consisting of an unsweetened pastry shell dfilled with a custard or egg based filling and usually containing cheese and other ingredients, as vegetables, seafood, or ham
    Quiche
    30s
  • Q3
    the fruit or seed of leguminous plants (as peas, lentils or beans) used for food
    Legume
    30s
  • Q4
    the meat of cattle less than three months of age
    Veal
    30s
  • Q5
    edible parts of animals other than muscle, such as liver, heart, and tongue
    Variety meat
    30s
  • Q6
    flecks of fat found throughout the lean muscles of meat (adds to tenderness and provides flavor)
    Marbling
    30s
  • Q7
    to put meat or fish in a sauce for a period of time to add flavor or to make the meat or fish more tender
    Marinate
    30s
  • Q8
    a young chicken usually under 3 months
    Fryer
    30s
  • Q9
    a young chicken of the cornish breed typically weighing under two pounds and suitable for roasting
    Cornish game hen
    30s
  • Q10
    fish that have fins and backbones
    Finfish
    30s
  • Q11
    fish that have shells instead of backbones
    Shellfish
    30s
  • Q12
    shellfish with a segmented body that is covered by a crust like shell
    Crustaceans
    30s
  • Q13
    squid used as food
    Calamari
    30s
  • Q14
    a milk flavored, custard like cake made from soybeans
    Tofu
    30s

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