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Test your basic knowledge |
Dry Cooking Techniques
Start Test
Study First
Subject
:
cooking
Instructions:
Answer 13 questions in 15 minutes.
If you are not ready to take this test, you can
study here
.
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. Food is cooked over an open fire using a metal rod (think rotisserie chicken)
open-spit roasting
breading
carryover cooking
deep-fry
2. Rod used for cooking meat or vegetables over an open fire
broiling
spit
stir-frying
deep-fry
3. Foods are submerged (sunk into) hot oil between 350 and 375 degrees
deep-fry
saute
broiling
spit
4. The amount of time it takes for oil to get back to the pre-set temperature after the food is put in
pan-fry
saute
recovery time
broiling
5. To quickly brown at the beginning of the cooking process
pan-fry
stir-frying
sear
batter
6. To coat foods with flour or bread crumbs (think fried chicken)
broiling
batter
deep-fry
dredging
7. An Asian way of sauteing in a WOK or bowl-shaped pan
stir-frying
batter
saute
pan-fry
8. Cooking that occurs after food has been removed from heat source. Can account for as much as 20 degrees
open-spit roasting
carryover cooking
breading
sear
9. Fried quickly in a little fat
pan-fry
sear
breading
saute
10. Food is fried in enough oil to cover 1/2 the food
pan-fry
saute
deep-fry
spit
11. A coating of eggs and crumbs or flour (think chicken nuggets)
batter
sear
breading
recovery time
12. To cook food directly under a primary heat source (flame or heat is over the food)
sear
stir-frying
broiling
carryover cooking
13. A thick liquid containing milk - eggs - flour - and seasoning. Food is dipped in batter before frying (like fish sticks)
broiling
stir-frying
batter
spit