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