Practice Common Cooking Terms (1.11) - Food Preparation

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8 questions

Flashcard drill
5 cards from this section. Quick, good the night before a test.
Exercise
6 questions · about 4 min · pass mark 70%. Hints available.
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Quiz
2 questions · about 1 min · pass mark 70%. Hints available.
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6 sample questions

Question 1.
What does 'sauté' mean?
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Think about quick cooking methods with minimal fat.
Question 2.
What is the purpose of blanching?
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Remember the steps: boil, then cool in ice water.
3Question 3.
What does it mean to sauté?
- Cook in water
- Cook in oil over medium heat
- Cook at high temperatures in the oven
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Think about quick cooking in a pan.
4Question 4.
True or False: Blanching is used to maintain the color and texture of vegetables.
- True
- False
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Remember the process of boiling and then cooling.
Question 5.
You have a batch of green beans. Describe the steps you would take to prepare them using both blanching and sautéing, including the reasoning behind each method.
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Think about how the initial cooking impacts the final dish.
Question 6.
You need to marinate chicken for a stir-fry. Outline the ingredients and method you would use, explaining how each component contributes to the marination process.
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Think about flavors and tenderness when choosing marinade ingredients.

4 more questions in this section. Enroll free to practise them all.