log in   + Create a Quiz

Cooking methods  

created by victoriaa… on 6 Feb 12, enabled by jimmy
 
Medium level (67% of success)    17 questions - 146 players
Cooking method
 
1
To use both moist and dry cooking techniques is called combo cooking
   
   
2
Caramelization is the process of cooking sugar to high temps
   
   
3
To use metal, and the radiation of hot air, oil or fat to transfer heat is considered moist cooking
   
   
4
The matter in cells and tissue that gives them colour is pigmentation
   
   
5
To use liquid instead of oil for heat energy needed to cook food is called dry cooking is considered
   
   
6
Coagulation is when protiens in food change from a liquid or semi liquid state to a drier, solid state
   
   
7
Moisture that escapes into the air is the process of evapouration that will then concentrate flavours
   
   
8
To coat food with flour is called dredging
   
   
9
Searing means to cook food directly under a primary heat source
   
   
10
Foods that are cooked completely submerged in heated fat or oil is pan frying
   
   
11
To quickly brown food at the start of the cooking process is considered searing
   
   
12
The cooking that takes place after you remove something from the heat source is called recovery time
   
   
13
The time it takes for the fat or oil to return to the present temp is carryover cooking
   
   
14
The cooking style in which fat covers about one-half to three-quaters of the food is deep frying
   
   
15
Open-spit roasting is placing the food on a metal rod or long skewer and slowly turn it over the heat source
   
   
16
A coating made of eggs and bread crumbs and flour is breading
   
   
17
A semi liquid mixture containing ingredients such as flour, milk and eggs is a batter
   
   
Quiz.biz does not certify the quizzes to be reliable, contact Victoriaamodeo !

Comment this Quiz
If you want to rank and comment this quizz, login in or create an account !