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  • Quiz in Cookery

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    bethjoves2
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    This document provides directions for two sets of questions - Set A and Set B. Set A asks about French culinary terms, convenient foods, kitchen tools and appliances. Set B asks about the physical structure of eggs, uses of eggs in cooking, and asks the reader to describe their observations from a PE-TA class. It directs the reader to identify what is being asked in each sentence.

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    This document provides directions for two sets of questions - Set A and Set B. Set A asks about French culinary terms, convenient foods, kitchen tools and appliances. Set B asks about the physical structure of eggs, uses of eggs in cooking, and asks the reader to describe their observations from a PE-TA class. It directs the reader to identify what is being asked in each sentence.

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    © All Rights Reserved
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    7 views1 page

    Quiz in Cookery

    Uploaded by

    bethjoves2
    This document provides directions for two sets of questions - Set A and Set B. Set A asks about French culinary terms, convenient foods, kitchen tools and appliances. Set B asks about the physical structure of eggs, uses of eggs in cooking, and asks the reader to describe their observations from a PE-TA class. It directs the reader to identify what is being asked in each sentence.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    of 1

    DIRECTIONS: Identify what is being DIRECTIONS: Identify what is being

    asked in the following sentences….SET A asked in the following sentences….SET A


    DIRECTIONS: Identify what is being asked DIRECTIONS: Identify what is being asked
    in the following sentences…..SET B in the following sentences…..SET B
    1. a French term for having all your 1. A French term for having all your
    ingredients measured, cut, peeled, ingredients measured, cut,
    sliced, grated, etc. before you start peeled, sliced, grated, etc. before
    cooking. you start cooking.
    2. Indeed a convenient food for any 2. Indeed a convenient food for any
    meal in and out of the house. meal in and out of the house.
    3. It is used for blending, mixing, 3. It is used for blending, mixing,
    whipping eggs or batter, and for whipping eggs or batter, and for
    blending gravies, sauces, and soups. blending gravies, sauces, and
    4. A miniature Bain Marie with an soups.
    upper dish containing indentations 4. A miniature Bain Marie with an
    each sized to hold an egg or contains upper dish containing
    separate device for poaching. indentations each sized to hold an
    5. A deep cooking pan with a handle egg or contains separate device
    used primarily for cooking sauce. for poaching.
    6. A kitchen appliance where you store 5. A deep cooking pan with a
    food at a cool temperature. handle used primarily for
    7. Also called egg white cooking sauce.
    8. This is the entrance of the latebra, 6. A kitchen appliance where you
    the channel leading to the center of store food at a cool temperature.
    the yolk 7. Also called egg white
    9. Percent of the yolk in an egg. 8. This is the entrance of the
    10. Is the removal of visible soil while latebra, the channel leading to the
    sanitizing center of the yolk
    9. Percent of the yolk in an egg.
    10. Is the removal of visible soil
    Enumeration: while sanitizing

    1. Physical Structure and Composition


    of Eggs(Give at least 5)
    Enumeration:
    2. Enumerate the five uses of eggs in
    culinary. (5) 1. Physical Structure and
    Composition of Eggs(Give at
    Essay: least 5)
    1. State your observation during your PE- 2. Enumerate the five uses of eggs
    TA. What went well and what went in culinary. (5)
    wrong? 5 points
    Essay:
    State your observation during your
    PE-TA. What went well and what
    went wrong? 5 points

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