1. It is the process of submerging veggies and fruits quickly in boiling water?
A. Blanching
B. Shocking
C. Soaking
D. Both a and b
2. Which of the following ingredients is used when poaching foods?
A. Oil
B. Sugar
C. Water
D. Salt
3. What will the texture looks like if we cook Pasta al dente perfectly?
A. Crunchy and crispy
B. Moist and soft
C. Tender and fimm
D. None of the above
4. A person who is responsible for making sauces in professional kitchens is?
A. Saucier
B. Sauce Chef
C. Sauce Maker
D. All of the above
5. Vegetable soup is classified as a?
A. Broth
B. Pulse soup
C. Puree
D. Veloute
6. It is process of searing and cooking meat over low heat in an extended
period of time?
A. Braising
B. Broiling
C. Roasting
D. Frying
7. What cooking methods are suitable for tender cuts of meat or less tender
cuts that have been marinate.
A. Dry heat
B. Moist heat
C. Both a and b
D. None of the above
8.
is a thick soup made by cooking and then pureeing vegetables or
ingredients used in the soup.
A. Bisque
B. Cream
C. Puree
D. All of the above
9. It is a heat that causes egg proteins to thicken (coagulate) like in making
sauces, custard and puddings.
B. Binding agents
C. Foams
D. Thickener
10. It is similar to pan-broiling, except that meat is cooked in a small
amount of fat.
A. Broiling
B. Frying
C. Pan - Bro
D. Pan - Frying
11. What cooking method needs an oven with dry heat?
A. Baking
B. Braising
C. Frying
D. Grilling
12. is used in eggs to help a coating adhere to the food.
A. Add color
B. Coating
C. Flavoring
D. Foams
A. Egg
Share
Answer:
1.d
2.c
3.b
4.d
5.b
6.d
7.c
8.c
9.d
10.d
11.a
12.c