Listen to a conversation between two prep cooks in a professional kitchen environment. Visit the website and do the exercises.
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Question 1 of 3
1. Question
Match the following words with their definitions:
Sort elements
- stewing
- parchment paper
- braising pan
- glaze
- ingredients
- al dente
- uniform
- glazed
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a method of cooking food in liquid on a low heat for a long time
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a paper used to prevent food from sticking to a surface when cooking
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a pan used for cooking food by simmering in liquid on a low heat
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having a smooth, shiny surface
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the things that are used to make food
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cooked until it is firm but not hard
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having the same shape and size
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covered with a shiny, sweet or savory coating
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Question 2 of 3
2. Question
Q2 – Fill in the blank with the correct word from the conversation:
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1. The chef cleaned and cut the ingredients into shapes.
2. The chef combined the vegetables in a pan with salt, butter, and sugar.
3. The chef added a small amount of water to the vegetables, but not too much.
4. The chef covered the vegetables with and cooked them until they were al dente.
CorrectIncorrect -
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Question 3 of 3
3. Question
Q3 – The chef periodically added more liquid and reduced it to a _______ as the vegetables became tender.
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