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