Read the following statements carefully and encircle the letter of the best answer.

1. It is a paste or thick liquid suspension usually made from cooked food ground finely.

A. drain

B. mix

D. shake

C. puree

2. It requires to cooked food quickly in a hot pan.

A. boil

B. grill

C. saute

D. steam

3. Move a spoon in a liquid or other substance in order mix it thoroughly.

A. drain

B. remove

C. stir

D. trim

4. It has a list of ingredients with appropriate step by step directions.

A. cooking

B. palate

C. recipe

D. techniques

5. A mixture of sauteed chopped vegetables used in various sauces.

A. marinade

B. mirepoix

C. roux

D. white sauce

6. Which of the following meat cuts requires long and slow cooking temperature?

A. less tender

B. slightly tough

C. tender

D. tough

7. Which of the cooking method does not belong to dry heat method?

A. baking

B. broiling

C. roasting

D. stewing

8. What do you call a method when meat is cooked in steaming liquid in which bubble are breaking on the surface?

A. boiling

B. broiling

C. roasting

D. stewing

9. It is apart of meat that requires longer period of cooking.

A. less tender cut

B. tender cut

C. tough cut

D. variety

10. It is form of moist heat cooking in which the item to be cooked is partially covered with liquid, simmered slowly at low temperature.

A. boiling

B. braising

C. sauteing

D. steaming
MULTIPLE CHOICE
Directions: Read each statements carefully and write the letter of the best answer in CAPITAL
LETTERS on the space provided for.
1. Involves submerging food in hot, liquid fat.
A. Boiling
D. Steaming
B. Deep-Frying C. Grilling
2. Cooking that uses hot, dry air to cook meat.
A. Deep-Frying
D. Sauteing
B. Grilling
C. Roasting
3. Is a moist heat cooking technique that employs hot steam to conduct the
heat to the food item.
A. Boiling
B. Roasting
C. Sauteing
D. Steaming
4. A cooking method that relies on heat being conducted through the air
from an open flame.
A. Boiling
B. Broiling
C. Pan Frying D. Steaming
5. A form of moist-heat cooking in which the meat to be cooked is partially
covered with liquid and then simmered slowly at a low temperature.
A. Braising
B. Boiling
C. Broiling
D. Deep-Frying
LOOKING BACK
Directions: TRUE OR FALSE. Write T, if the statement is true and F if it is incorrect. Write your
answer on the space provided before the number
1. Reuse marinades
2. Use a reactive container like plastics.
3. Always refrigerate your meat while its marinating.
4. Meat and poultry are generally marinated for 3 hours up to 3 days.
5. Seafood and fish should be marinated for no longer than one hour.​