Cooking knowledge

1. Braising requires the food to be

A. Half-covered with liquid, covered and cooked in the oven.

B. Completely covered with liquid, covered and cooked in the oven.

C. Half-covered with liquid, covered and cooked on the stove.

1. Foods to be stewed should be prepared

A. Into large pieces prior to stewing.

B. Smaller even bite-sized pieces prior to stewing.

C. Not Prepared

1. The four forms of frying are:

A. Shallow, deep, stir, and pan-frying.

B. Deep, saute, shallow, and stove.

C. Pan, shallow, oven, and deep.

1. Foods to be deep fried are generally coated to:

A . Protect the foods from drying out, and add texture and color.

B. Cook the food faster.

C. Keep the oil from getting cold.

1. The correct description for boiling is
A. Small bubbles breaking at the surface at 98 degrees Celsius.

B. Large bubbles breaking at the surface at 100 degrees Celsius.

C. No bubbles at 95 degrees Celsius.