Module 4 Quiz Culinary II
Cooking methods, cream puffs, caramels, and candies
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1. Which method provides the intense flavor of searing meat or vegetables and then the tender texture by simmering the food? *
1 point
2. Which method provides a flavorful, golden-brown exterior due to the caramelization of natural sugars in the food? *
1 point
3. Which method requires cooking ingredients in a flavorful liquid that penetrates the food to result in a tender, tasty product? *
1 point
4. Which dry-heat method uses a small amount of fat or oil in a shallow pan cooked on a burner? You need to keep the food moving by tossing or flipping it. *
1 point
5. Which fat/oil should be used when searing meat at a high temperature of about 400°F? (Hint: Think about the smoke point of each oil!) *
1 point
6. What should you use to wash a cast iron skillet after normal use? *
1 point
7. Which moist-heat method uses water at a temperature just below simmering to cook delicate foods? *
1 point
8. What is the main difference between the combination cooking methods of braising and stewing? *
1 point
9. Which ingredient in pâte à choux causes the dough to rise? *
1 point
10. Why do you have to bring the pastry cream to a boil? *
1 point
11. What is the name of a fruit sauce made from fresh berries or other fruit? *
1 point
12. Which sweet topping can be made with only sugar, water, and cream? *
1 point
13. Which ingredient is added to chocolate sauce that keeps it at a flowing liquid consistency? *
1 point
14. Which sauce is made with vanilla sauce, gelatin, and whipped cream? *
1 point
15. Which stage of sugar includes gummies? *
1 point
16. Which type of candy is in the soft-crack sugar stage? *
1 point
17. What is the difference between caramel and toffee? *
1 point
18. What temperature do we need to heat the sugar mixture to in order to make toffee? *
1 point
19. To make fudge, heat your sugar and chocolate mixture to 236°F, then let it cool to ____°F, undisturbed before stirring. *
1 point
20. After boiling and cooling the fudge mixture, how do you know when you have stirred it enough? *
1 point
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5 points
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