Welcome to Culinary Arts.
Where we are professional everyday. All day.This month we are reading the book: Persepolis
Homework for March 17, 2017
Level 1
Culinary arts homework chef lowe-stuart
Name ___________________________________date_________________
Food vocabulary
Circle the correct answer in the space provided
1. To cut food unto small cubes is called _______________
a. mince b. dice
2. To _____________________________is to season foods in a flavorful seasoning of oils and spices.
a. poultry b. marinade
3. A soup that is made with a thin flavorful liquid is a _________
a. clear soup b. hearty soup
4. A daily hygiene consist of ____________________________
a. washing ourselves and brushing our teeth b. lotion our bodies
5. To cook foods in a liquid that is bubbling rapidly, about 212F.
a. boil b. simmer
6. To cook gently in a liquid that is not actually boiling, about 160F-180F
a. simmer b. poach
7. To partially cook food the dropping it into an ice-bath or cold water.
a. poach b. blanch
8. To cook food tightly wrapped or covered so that it cooks by the steam formed by its own moisture.
a. steam b. boil
9. To brown using dry heat method such as pan frying, then cook in a small amount of liquid after browning.
a. braising b. poaching
All homework must be signed by a parent __________________
Comments ___________________________________________
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Level 2
Culinary arts homework chef
lowe-stuart
Name
___________________________________date_________________
Food vocabulary
Circle the correct answer in
the space provided
1. To cut food unto small
cubes is called _______________
a. mince
b. dice
2. To
_____________________________is to season foods in a flavorful seasoning of
oils and spices.
a. poultry b. marinade
3. A soup that is made with a
thin flavorful liquid is a _________
a. clear soup b. hearty soup
4. A daily hygiene consist
of ____________________________
a. washing ourselves and
brushing our teeth b. lotion
our bodies
5. To cook foods in a liquid
that is bubbling rapidly, about 212F.
a. boil b. simmer
6. To cook gently in a liquid
that is not actually boiling, about 160F-180F
a. simmer b. poach
7. To partially cook food the
dropping it into an ice-bath or cold water.
a. poach b. blanch
8. To cook food tightly wrapped or covered so
that it cooks by the steam formed by its own moisture.
a. steam b. boil
9. To brown using dry heat
method such as pan frying, then cook in a small amount of liquid after
browning.
a. braising b. poaching
All homework must be signed
by a parent __________________
Comments
___________________________________________
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Level 3
Culinary arts homework chef
lowe-stuart
Name
___________________________________date_________________
Food vocabulary
Circle the correct answer in
the space provided
1. To cut food unto small
cubes is called _______________
a. mince
b. dice
2. To
_____________________________is to season foods in a flavorful seasoning of
oils and spices.
a. poultry b. marinade
3. A soup that is made with a
thin flavorful liquid is a _________
a. clear soup b. hearty soup
4. A daily hygiene consist
of ____________________________
a. washing ourselves and
brushing our teeth b. lotion
our bodies
5. To cook foods in a liquid
that is bubbling rapidly, about 212F.
a. boil b. simmer
6. To cook gently in a liquid
that is not actually boiling, about 160F-180F
a. simmer b. poach
7. To partially cook food the
dropping it into an ice-bath or cold water.
a. poach b. blanch
8. To cook food tightly wrapped or covered so
that it cooks by the steam formed by its own moisture.
a. steam b. boil
9. To brown using dry heat
method such as pan frying, then cook in a small amount of liquid after
browning.
a. braising b. poaching
All homework must be signed
by a parent __________________
Comments
___________________________________________
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