Cookery 12 Quiz

Froggy Jumps

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Medium cookery knowledge

Created by

Kimberley Mae C. Magallanes

Philippines

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Froggy Jumps Cookery 12 QuizOnline version Medium cookery knowledge by Kimberley Mae C. Magallanes 1 What is the term for cooking food quickly in a small amount of fat over high heat? a Sautéing b Boiling c Simmering 2 The process of cooking pasta until firm to the bite is called? a Al dente b Soft c Overcooked 3 What is the purpose of a roux? a To thicken sauces b To flavor sauces c To color sauces 4 Bechamel sauce is made with milk and which ingredient as a thickener? a Roux b Cornstarch c Egg yolk 5 What is the safe minimum internal temperature for poultry (chicken)? a 165°F (74°C) b 180°F (82°C) c 145°F (63°C) 6 Which technique involves partially cooking vegetables in boiling water before freezing? a Blanching b Braising c Roasting 7 Which knife technique uses a rocking motion to mince herbs? a Slicing b Julienning c Mincing (rocking chop) 8 What is the term for cooking foods in water at 100°C? a Boiling b Steaming c Simmering 9 How many tablespoons are in a quarter cup? a 4 tablespoons b 6 tablespoons c 8 tablespoons 10 The process of browning sugar to develop flavor is called? a Maillard reaction b Caramelization c Deglazing

Froggy Jumps

Cookery 12 QuizOnline version

Medium cookery knowledge

by Kimberley Mae C. Magallanes

What is the term for cooking food quickly in a small amount of fat over high heat?

Sautéing

Boiling

Simmering

The process of cooking pasta until firm to the bite is called?

Al dente

Soft

Overcooked

What is the purpose of a roux?

To thicken sauces

To flavor sauces

To color sauces

Bechamel sauce is made with milk and which ingredient as a thickener?

Roux

Cornstarch

Egg yolk

What is the safe minimum internal temperature for poultry (chicken)?

165°F (74°C)

180°F (82°C)

145°F (63°C)

Which technique involves partially cooking vegetables in boiling water before freezing?

Blanching

Braising

Roasting

Which knife technique uses a rocking motion to mince herbs?

Slicing

Julienning

Mincing (rocking chop)

What is the term for cooking foods in water at 100°C?

Boiling

Steaming

Simmering

How many tablespoons are in a quarter cup?

4 tablespoons

6 tablespoons

8 tablespoons

The process of browning sugar to develop flavor is called?

Maillard reaction

Caramelization

Deglazing

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Cookery 12 Quiz

Froggy Jumps

About this activity

Created by

Download the paper version to play

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Froggy Jumps

Cookery 12 QuizOnline version

by Kimberley Mae C. Magallanes

What is the term for cooking food quickly in a small amount of fat over high heat?

The process of cooking pasta until firm to the bite is called?

What is the purpose of a roux?

Bechamel sauce is made with milk and which ingredient as a thickener?

What is the safe minimum internal temperature for poultry (chicken)?

Which technique involves partially cooking vegetables in boiling water before freezing?

Which knife technique uses a rocking motion to mince herbs?

What is the term for cooking foods in water at 100°C?

How many tablespoons are in a quarter cup?

The process of browning sugar to develop flavor is called?

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