Cooking Methods Practice Test

Front

Cooking food by completely submerging it in heated fat or oil.

Back

Deep Fry

Front

Cooking food in a small amount of fat just to brown the outside of the food.

Back

Searing

Front

Cooking food in liquid that has been brought to and maintained at 212°F.

Back

Boil

Front

Cooking food slowly and steadily in a liquid heated from 185-200°F.

Back

Simmer

Front

The type of heat conduction that happens on a stove top.

Back

Conduction

Front

Food is briefly cooked in boiling water and then submerged in ice water to stop the cooking process.

Back

Blanch

Front

Cooking foods (such as eggs) in a liquid between 150-185 °F.

Back

Poach

Front

Cooking that occurs after food is removed from the heat source.

Back

Carry Over Cooking

Front

Cooking food of about the same size over high heat in a wok.

Back

Stir Fry

Front

Cooking technique where food is placed on a rack under direct heat.

Back

Broil