Carlos Hilado Memorial State College Alijis Campus | Binalbagan Campus | Fortune Towne Campus | Talisay Campus To be a leading GREEN institution of higher learning in the global community by 2030 (Good governance, Research-oriented, Extension-driven, Education for Sustainable Development & Nation-building) College of Education college.education@chmsc.edu.ph (63-34) 712-0420 local 134 Third Quiz TECEPP 1 Name: Jenny Rose E. Sayson Year& Section BEED 3A Date 12/16/21 Score ___ Instruction. Kindly answer your test independently. After answering, kindly take a pic or screenshot and send it to my messenger. (Please do not send a file so that there is no need for me to download and I can see directly your answers. You are given 30 minutes to answer. Late submission will have a corresponding deduction in the score. (ANSWER ONLY) I. Write the letter of the correct answer. 1. It is a method of cooking food over boiling water. D. A. Braising B. Baking C. Stewing D. Steaming 2. Cooking a food surrounded by heat in an oven like pastries and sweets. What is it? A. Baking B. Boiling C. Frying D. Braising 3. What method of cooking is used wherein the small pieces of food are stirred constantly and cooked quickly over high heat? A. Deep-frying B. Pan-frying C. Stir-frying D. Sauteing 4. What is the art, technology, science and craft of using heat to prepare food for consumption? A. Baking B. Cookery C. Pastry D. Grilling 5. The following are the methods of Cooking, except one. What is it? A. Boiling B. Frying C. Bartending D. Roasting I. Identify the method of cooking being described in each statement. Answer only. 1. This includes applying a dry convection heat to your food in an enclosed environment. 2. This is a high heat form of baking where food gets drier and browner on the outside. 3. This means cooking your food in water vapor over boiling water. 4. This is carried out on a low heat and bubbles appear on the surface of the liquid as your dish is being cooked. Carlos Hilado Memorial State College Alijis Campus | Binalbagan Campus | Fortune Towne Campus | Talisay Campus To be a leading GREEN institution of higher learning in the global community by 2030 (Good governance, Research-oriented, Extension-driven, Education for Sustainable Development & Nation-building) College of Education college.education@chmsc.edu.ph (63-34) 712-0420 local 134 5. In here the food is half-cooked and then immediately submerged in ice cold water to stop the cooking process. 6. This is a fast, dry and very hot way of cooking where the food is placed under an intense radiant heat. 7. The food is sauted first and then simmered in liquid for a long period of time until tender. 8. This is where the food is completely immersed in hot oil. 9. This involves a small amount of hot liquid normally water but milk, juice, etc. can also be used. 10. This is where the food is sauted or seared first and then cooked in liquid but normally uses smaller ingredients such as chopped meats or vegetables. II. Classify your answers in Test I as moist heat or dry heat cooking. Answer only moist or dry. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. GOOD LUCK AND GOD BLESS!!!
