1) Baking is a wet method of cookings a) True b) False c) Maybe 2) What kind of heat is generated in a salamander a) Radiation b) Direct c) indirect d) No heat e) Steam f) Convection 3) When roasting you should make sure you a) Rinse food b) Dry food c) Baste food d) Overcook food e) undercook food f) Smoke food 4) What sauce is classically served with roast turkey a) Bread sauce b) Mint sauce c) Horseradish sauce d) Ketchup e) Cranberry sauce f) Apple Sauce 5) What sauce accompanies roast beef? a) wholegrain mustard b) Dijon Mustard c) Horseradish d) Apple sauce e) HP Sauce f) Mint sauce 6) what sauce accompanies roast pork? a) Pear sauce b) Plum Sauce c) Apple sauce d) Horseradish sauce e) Mint sauce f) Mustard 7) Food is cooked in a dry heat with no fats or oils a) Frying b) Roasting c) Spitroasting d) Grilling e) Baking f) BBQ 8) Food is cooked in a dry heat with the addition of oil or fat a) frying b) Grilling c) Roasting d) Baking e) Basting f) BBQ 9) Batting out a chicken tenderises the meat a) True b) False 10) Char-Grilling is a unhealthy method of cooking a) True b) False 11) Food is cooked in a covered pot with a small amount of liquid a) wet roasting b) Dry roasting c) Slow roasting d) Pot roasting e) Braii f) Poaching 12) The closer the food items are to the heat source the slower they cook when grilled. a) True b) False 13) Placing foods over or in front of intense radiated heat and rotating a) Front roasting b) Forward grilling c) Spit roasting d) Spit baking e) Radiation cooking f) Pit cooking 14) Which of the following is NOT a glaze for baked items? a) Stock syrup b) Chocolate c) water d) Butter e) Egg wash  f) Milk 15) Which of these is not baked? a) Profiterole b) Souffle c) Jacket potato d) Fruit fool e) Bread rolls f) Chelsea bun 16) Which item of equipment are NOT used for grilling? a) wooden spoons b) Tongs c) Oven cloth d) Tray e) Pastry brush f) Salamander 17) What can be added to an oven to increase a crisp crust on baked bread  a) Flour b) Milk c) Water d) Steam e) Butter f) Sugar 18) Why do we prove bread a) make sure its cooked b) not to overgrow the yeast c) to increase yeast growth d) to add flavour e) it speeds up cooking time f) it slows ddown growth of bacteria 19) Why is it important to pre heat an oven a) it speeds up the work day b) it slows cooking down c) adds flavour to food d) its cheaper e) starts the cooking process quicker f) it adds moisture to th food 20) Sauce served with roast Mutton a) mint jelly b) Horseradish c) Caper sauce d) parsley sauce e) Egg sauce f) Butter sauce

Baking ,Roasting and grilling

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