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Cookery Quiz 1
Test Description: Cookery 10 quiz 2
Instructions: Answer all questions to get your test result.
1) whole butter is best for sauteing meats
A
true
B
maybe
C
never
D
false
2) Examples of moist cooking
A
sauteing
B
stewing
C
frying
D
baking
3) Example of dry cooking
A
stewing
B
poaching
C
frying
D
simmering
4) The process of browning meat to form an oven crust
A
sauteing
B
all of the above
C
searing
D
poaching
5) Food is dragged through starch w/ seasoning to coat
A
seasoning
B
dredging
C
flouring
D
coating
6) To test donness of meat
A
use a thermometer
B
none of the above
C
cut into it to see if it bleds
D
look at it to see if it's white
7) A thin , boneless steak
A
none
B
chop
C
cutlet
D
steak
8) The process of covering an item w/ a thin sheet of fat
A
trussing
B
fabricating
C
all of the above
D
barding
9) A portion-sized piece of meat that is cut from a larger muscle
A
none of the above
B
chop
C
steak
D
truss
10) It is unnecessary for chefs to master basic cutting skills
A
neither
B
false
C
either
D
true
*select an answer for all questions
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