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Roasting: Quiz

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Question 1: During roasting, meats and vegetables are frequently basted on the surface with ________, lard or oil to reduce the loss of moisture by evaporation.
SoybeanOlive oilMargarineButter

Question 2: Some vegetables, such as potatoes, zucchini, pumpkin, turnips, parsnips, ________, squash, and peppers lend themselves to roasting as well.
Brussels sproutCabbageBroccoliCauliflower

Question 3: Roasting is a preferred method of cooking for most poultry, and certain cuts of ________, pork, or lamb.
Taboo food and drinkMeatBeefCattle

Question 4: [citation needed] ________ and most root and bulb vegetables can be roasted.
FoodHorse meatMeatMedieval cuisine

Question 5: ________ is normally not technically a roast, since a grill (gridiron) is used (in English-speaking countries).
GrillingCookingBarbecueSmoking (cooking)

Question 6: In Britain and ________, a roast of meat may be referred to as a joint, or a leg, if it is a leg.
WalesNorthern IrelandIrelandIrish people

Question 7: Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered a ________ enhancement.
Food chemistryE numberTasteFlavor

Question 8: Roasted ________ are also a popular snack in winter.
RiceChestnutFlowering plantPlant

Question 9: Searing and then turning down to low the piece of meat is also beneficial when a dark crust and caramelized ________ is desired for the finished product.
FlavorFood chemistryTasteE number







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