1) Food cooked in water above 100 degrees is called .... a) Simmering b) Poaching c) Boiling d) Steaming 2) Which out of the following foods can you not poach ? a) Rice b) Meat c) Fish d) Eggs 3) What is the benefit of steaming foods ? a) Stops them going soggy b) Keeps them colourful c) It helps to retain nutrients d) Irons out the creases 4) What is simmering ? a) When food sizzles  b) When food is cooked in boiling water c) When food is cooked in shallow water d) Food cooked in water just below boiling point 5) Which of the following foods cant you steam ? a) Vegetables b) Rice c) Pasta d) Puddings 6) What is blanching ? a) Blowtorching food b) Frying food quickly c) Short cooking of food in boiling liquid d) Grilling food quickly 7) What is a Bain-Marie a) A container used to keep food warm b) A French term for someone who washes up c) A popular French Starter d) A bundle of herbs used in cooking 8) What is Sauteing ? a) French word for making sauces b) Term used for making sauce c) Food tossed in hot oil d) Food that is deep fried 9) What is cooking Au Gratin ? a) Browning cheese on top of dishes under a grill b) Grated carrot on top of a salad c) Grated potato covered in breadcrumbs d) Melted cheesed on top of something in an oven 10) Why might someone choose to stew food ? a) To make it more tender and retain nutrients b) To make the food less tough c) Its healthier d) To stop it being chewy 11) What is Flambeing ? a) Food burnt with a blowtorch b) When food is cooked till black c) Food soaked in alcohol and set alight d) Food set on fire 12) Why is grilling a healthier way to cook ? a) Dries food out getting rid of fat b) Adds extra nutrients c) Fat drips out the food lowering fat content d) Keeps nutrients in the food 13) Which is the healthiest method of cooking using oil out of the following a) Deep-frying b) Shallow -Fry c) Pan -Fry d) Stir-Fry 14) Why cant you use metal in a microwave ? a) Contaminates food b) Causes the metal to spark c) Makes the food taste funny d) It blows up 15) What is Braising ? a) When sheep eat grass in the field b) A combination of frying streaming and stewing c) When meat is sealed when frying to change colour d) When food is tossed in hot oil to give it colour

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