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Dry Cooking Techniques

Subject : cooking
  • Answer 13 questions in 15 minutes.
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  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Rod used for cooking meat or vegetables over an open fire

2. A coating of eggs and crumbs or flour (think chicken nuggets)

3. To quickly brown at the beginning of the cooking process

4. Food is fried in enough oil to cover 1/2 the food

5. Cooking that occurs after food has been removed from heat source. Can account for as much as 20 degrees

6. To cook food directly under a primary heat source (flame or heat is over the food)

7. An Asian way of sauteing in a WOK or bowl-shaped pan

8. Food is cooked over an open fire using a metal rod (think rotisserie chicken)

9. Foods are submerged (sunk into) hot oil between 350 and 375 degrees

10. Fried quickly in a little fat

11. To coat foods with flour or bread crumbs (think fried chicken)

12. A thick liquid containing milk - eggs - flour - and seasoning. Food is dipped in batter before frying (like fish sticks)

13. The amount of time it takes for oil to get back to the pre-set temperature after the food is put in