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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 fried in enough oil to cover 1/2 the food
pan-fry
carryover cooking
batter
dredging
2. To coat foods with flour or bread crumbs (think fried chicken)
dredging
breading
saute
spit
3. Rod used for cooking meat or vegetables over an open fire
sear
dredging
spit
recovery time
4. A thick liquid containing milk - eggs - flour - and seasoning. Food is dipped in batter before frying (like fish sticks)
carryover cooking
pan-fry
open-spit roasting
batter
5. Foods are submerged (sunk into) hot oil between 350 and 375 degrees
deep-fry
stir-frying
dredging
spit
6. To quickly brown at the beginning of the cooking process
batter
stir-frying
sear
pan-fry
7. Fried quickly in a little fat
deep-fry
pan-fry
saute
sear
8. The amount of time it takes for oil to get back to the pre-set temperature after the food is put in
batter
recovery time
broiling
dredging
9. Cooking that occurs after food has been removed from heat source. Can account for as much as 20 degrees
saute
sear
carryover cooking
spit
10. An Asian way of sauteing in a WOK or bowl-shaped pan
batter
breading
carryover cooking
stir-frying
11. A coating of eggs and crumbs or flour (think chicken nuggets)
sear
breading
deep-fry
dredging
12. To cook food directly under a primary heat source (flame or heat is over the food)
pan-fry
broiling
dredging
breading
13. Food is cooked over an open fire using a metal rod (think rotisserie chicken)
open-spit roasting
batter
pan-fry
carryover cooking