| What to create | Quiz |
| Which subject | Food technology |
| What age group | Year or Grade 10 |
| What topic | Food preparation techniques |
| Question types | Open-ended |
| Number of questions | 10 |
| Number of answers | 10 |
| Correct answers | Exactly 1 |
| Show correct answers | |
| Use images (descriptions) | |
| Any other preferences |
Answer each of the following questions to the best of your ability. Each question is open-ended, and there is one correct answer per question.
What is the purpose of blanching vegetables before freezing them?
Describe the method of 'sous vide' cooking and explain its benefits in food preparation.
What is the difference between simmering and boiling when cooking liquids?
Explain the technique of 'julienne' and give an example of a food item that is commonly cut this way.
What safety precautions should be taken when using a knife in food preparation?
Define 'mise en place' and discuss its importance in the cooking process.
What are the characteristics of properly cooked rice, and how does the absorption method differ from the boiling method?
What is emulsification, and which types of ingredients are commonly used to create an emulsion in dressings?
Explain the technique of kneading dough and its significance in baking bread.
What is the role of marinating in food preparation, and which acids are typically used in a marinade?
Good luck with your quiz!