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