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