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Earned Point(s): 0 of 0, (0) Read the definition in the begining of the “Chapter 1 / Dry Heat Cooking Methods”. Then determine the following statements are true (T) or false (F).
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1. Question
Q1 – Dry heat cooking involves the use of liquid.
2. Question
Q2 – Dry heat cooking can be used to cook food at temperatures lower than 3000F.
3. Question
Q3 – Heat transfer in dry heat cooking takes place through a wet medium.
4. Question
Q4 – Moisture is a substance that flows and can be poured.
5. Question
Q5 – High temperatures are defined as temperatures that are very hot.
Listen to the information about sautéing again. Then match the words in the box with their definitions.
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Q2 – Why is it important to dry meat and vegetables before sautéing?
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2. Question
Q3 – What is the purpose of deglazing a pan?
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3. Question
Match the words with the phrases below.
Sort elements
- Thickness
- Ingredients
- Tossing
- Flipping
- Evaporation
- Steam
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the distance between two points or surfaces
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the substances or components that are used in a recipe
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flipping food in the air with a utensil
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turning food over quickly with a utensil
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the process of turning a liquid into a gas
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the mist of water vapor that is produced when water boils
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Question 4 of 4
4. Question
Q1 – Why is it important to cut food into small, thin, uniform pieces when sautéing?
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Read the text on the “Chapter 1 / Exercise 7”. Then answer the questions below.
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Q1 – How is food cooked during sautéing?
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Q2 – What is the purpose of cutting food to a uniform thickness and size when sautéing?
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3. Question
Q3 – What types of fat can be used for sautéing?
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4. Question
Q4 – What is the difference between a skillet and a sauté pan?
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Read the text on the “Chapter 1 / Exercise 7” again and complete the following sentences using the appropriate phrase.
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Fill in the blanks with the correct words.
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1. When , all the ingredients are heated at once and cooked quickly.
2. To sauté, you can use a or a .
3. Cutting food to a uniform thickness and size ensures that it will cook .
4. , such as butter or oil, are used to coat the food and prevent it from sticking to the pan.
5. Sautéing helps to preserve the , , and of the food.
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Read the definitions on “Chapter 1 / Exercise 10” and put the words in the correct order to form a sentence.
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Put the words in the right order.
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Read the text “Baker’s Yeast: A Biological Leavening Agent” on page 12. Then match the phrases in the box with their definitions.
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Match the words with the phrases.
Sort elements
- Fermentation
- Active dry yeast
- Fresh yeast
- Instant dry yeast
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the process in which yeast eats sugar and produces carbon dioxide gas
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a dry, granular yeast that must be activated by dissolving it in warm water
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a yeast that is found mainly in commercial bake shops, and can be added directly to the dough or dissolved in water first
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a granular yeast that can be mixed directly in with the flour, no activation required
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Read the text “Baker’s Yeast: A Biological Leavening Agent” again and complete sentences with the correct phrases.
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Fill in the blanks with the correct words.
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Baker’s yeast is a type of , , and .
Active dry yeast must be activated by dissolving it in warm water, while instant dry yeast can be mixed directly in with the flour.
Fresh yeast can be added directly to the dough or dissolved in water first.
During the process of , yeast eats sugar and produces carbon dioxide gas, which helps the dough rise.
The ideal temperature for activating active dry yeast is degrees Fahrenheit.
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Read the “Leavening Agents” part of the text on page 13. Then determine whether following statements are true (T) or false (F).
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Q1 – Leavening agents cause dough to rise by producing gas bubbles.
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Q2 – Glutenin is a protein found in wheat.
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Q3 – The size of the air pockets in a baked good has no effect on its texture.
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Q4 – There are only two types of leavening agents: biological and chemical.
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Read the text named “Grilling vs. Broiling” on Chapter 1 / Exercise 17. Then mark the following sentences as true (T) or false (F).
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Q1 – Grilling and broiling are essentially the same cooking process.
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Q2 – Grilling allows for more heat control, while broiling does not.
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Q3 – Fruits, vegetables, fish, and many other foods can be grilled or broiled.
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Read “Grilling vs. Broiling” text again and unscramble the words below.
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Put the letters in the right order.
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1. acarrlmize –
2. yomsk –
3. veno –
4. lkistel –
5. praccloh –
6. flavro –
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Listen to an information about deep frying and shallow frying. Then answer the following questions.
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Q1 – Choose the correct word to complete the following sentence: “Typically, the foods deep _____ in between 350 °F and 375 °F oil.”
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Q2 – Rewrite the following sentence in your own words:
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Q3 – Which of the following is NOT a type of coating that may be used when deep frying food?
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Q4 – Deep frying is classified as a ____________ cooking method.
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5. Question
Q5 – The temperature of deep frying oil should be between 350 °F and 375 °F for all types of food.
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Read the “Moist Heat Cooking Methods” on page 22. Then match the pictures (1-4) with the correct cooking methods.
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Match the words with the correct pictures.
Sort elements
- Coddling
- Steaming
- Stewing
- Braising
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Listen to the dialogue between Linda and Carol again. Then fill in the blanks with the correct term.
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Fill in the blanks with the correct words.
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1. A culinary technique for moistening the surface of roasting meat .
2. A utensil used to apply liquid to the surface of the meat .
3. A utensil that looks like a large eyedropper .
4. A utensil used to extract liquid from the bottom of a pan .
5. A utensil used to distribute oil or butter on a grill or in a pan .
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Listen again and choose the correct option to complete the sentences.
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Question 1 of 7
1. Question
Q4 – A basting brush is __________ than a basting bulb at redistributing liquid onto the surface of the meat.
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Question 2 of 7
2. Question
Q5 – A basting brush is __________ than a basting bulb.
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Question 3 of 7
3. Question
Q6 – The main purpose of basting is to __________ the surface of the meat.
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Question 4 of 7
4. Question
Q7 – A basting brush is typically made of __________.
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5. Question
Q1 – Basting is a technique a to moisten the surface of __________.
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6. Question
Q2 – Basting adds __________ to the surface of the meat.
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7. Question
Q3 – A basting brush is __________ than a basting bulb at extracting liquid from the bottom of the pan.
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Answer the following questions based on the conversation between Linda and Carol.
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What are some different liquids that can be used for basting?
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How does basting contribute to the moisture of the meat?
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Answer the following questions based on the conversation between Linda and Carol.
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What are some different liquids that can be used for basting?
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How does basting contribute to the moisture of the meat?
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Read “A Guide to Poaching, Simmering, and Boiling” on page 20. Then fill in the blanks.
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Fill in the blanks.
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1. The temperature range for poaching is F – F to F.
2. Examples of suitable liquids for poaching include , , , and, .
3. Simmering is suitable for cooking dishes that require a longer cooking time, such as , and .
4. Boiling is not suitable for cooking vegetables such as leafy greens because the heat is too high.
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Read “Wet Coating vs. Dry Coating” on page 18. Then mark each food coated with a wet coating or dry coating. See your interactive e-book for the name of the foods.
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1. Question
Match the words with the right words.
Sort elements
- Vegetable Tempura – Wet Coating
- Shrimp Tempura – Wet Coating
- Onion Rings – Wet & Dry Coating Both
- Fried Chicken – Dry Coating
- Onion Rings – Wet & Dry Coating Both
- Fried Ice Cream – Dry Coating
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