1) It is a dry-heat cooking method, utilizing fat or oil to cook pieces of food. a) Stewing b) Boiling c) Steaming d) Deep-Frying 2) It is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature. a) Sautéing & Pan-Frying b) Grilling & Broiling c) Braising & Stewing d) Roasting & Baking e) 3) Maganda si? a) Crush b) ma'am c) Ako d) Classmate ko 4) The cooking temperature for it are much lower, anywhere from 140°F to a maximum of 212°F a) Dry heat cooking b) Wet heat cooking c) Moist heat cooking d) Heat cooking 5) It is a method that includes any technique that involves cooking with moisture — whether it's water, stock, wine or some other liquid. a) Dry heat cooking b) Wet heat ccoking c) Moist heat cooking d) Heat cooking 6) It refers to any cooking technique where the heat is transferred to the food item without using any moisture. a) Dry heat cooking b) Wet heat ccoking c) Moist heat cooking d) Heat cooking 7) Cooking typically involves high heat, with temperatures of 300°F or hotter. a) Dry heat cooking b) Wet heat cooking c) Moist heat cooking d) Heat cooking 8) The item to be cooked is then placed in a basket suspended above the liquid and the pot covered. a) Boiling b) Simmering c) Steaming d) Braising 9) Food is completely submerged in water for even heat distribution. The full boil is a vigorous one, where bubbles rapidly and violently break over the entire surface of the water. a) Steaming b) Boiling c) Broiling d) Stewing 10) Refers to cooking food in liquid, or even just cooking the liquid itself, at a temperature just below the boiling point. a) Stewing b) Braising c) Steaming d) Simmering 11) It uses a convection oven, which circulates hot air throughout the oven, can enhance the browning reaction. a) Grilling & Broiling b) Roasting & Baking c) Sautéing & Pan-Frying d) Braising & Stewing 12) It involves cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames. a) Grilling & Broiling b) Roasting & Baking c) Sautéing & Pan-Frying d) Braising & Stewing 13) It is a form of cooking that uses a very hot pan and a small amount of fat to cook the food very quickly. a) Broiling b) Deep Frying c) Sautéing d) Pan-Frying 14) The process by which meat is browned, can only be achieved through dry-heat cooking. a) Miallard Reaction b) Millard Reaction c) Maillard Reaction d) Mallard Reaction 15) It's an excellent choice for culinary preparations including stocks or soups, starchy items such as potatoes or pastas, and many others. a) Braising b) Stewing c)  Steaming d) Simmering

COOKERY-10

by
Print
Embed

Leaderboard

Visual style

Options

Switch template

Continue editing: ?