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Cooking Methods
Test Description: Cooking Methods Review
Instructions: Answer all questions to get your test result.
1) A method of transferring heat by direct contact is called...
A
radiation
B
conduction
C
convection
2) A method of transferring heat through the movement of molecules in air or liquid is called
A
conduction
B
convection
C
radiation
3) A method of transferring heat as waves of energy
A
radiation
B
Convection
C
Conduction
4) Browning that occurs when heat provokes chemical reactions between sugars/proteins in foods.
A
Maillard reaction
B
searing
C
arcing
5) Moist heat cooking is...
A
the temperature at which a fat begins to break down and burn This is a wrong answer
B
method of cooking food in hot liquid, steam or both This is a correct answer
C
to brown meat quickly over high heat This is a wrong answer
6) The temperature at which a fat begins to break down and burn is called...
A
smoking point
B
searing
C
arcing
7) to brown meat quickly over high heat is called...
A
searing
B
baking
C
broiling
8) Dry heat cooking is...
A
cooking food uncovered without liquid or fat This is a correct answer
B
cooking food uncovered without liquid or fat
C
cooking food with energy in the form of electrical waves
9) Cooking food with energy in the form of electrical waves is called...
A
arcing
B
Radiation
C
microwave cooking
10) cooking Power is...
A
the time food needs to cook with microwave energy
B
the production of electrical sparks that can damage an oven
C
amount of energy the microwave uses to generate microwaves
*select an answer for all questions
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