Cooking Techniques Flashcard

Front

What happens to the texture of protein in food when heat is applied?

Back

Becomes tender if heat is moderate, long, and slow

Front

What can be added to the cooking water to prevent red and white vegetables from changing color?

Back

Vinegar or lemon juice

Front

Which cooking method minimizes nutrient loss? Options: Broiling, Parboiling, Steaming, Stewing

Back

Steaming

Front

What quick, dry cooking technique uses a small amount of fat or oil in a shallow pan?

Back

Sauté

Front

What combination cooking technique covers food completely with liquid, and the cooking time is usually shorter than the time for braising? Options: Baking, Roasting, Simmering, Stewing

Back

Stewing

Front

What moist cooking technique partially cooks food using the method of blanching?

Back

Blanching

Front

Which is TRUE concerning cooked vegetables? A. Add butter and seasonings after cooking B. Cook in large quantities rather than small quantities C. Drain and discard cooking liquid D. Holding for an extended period of time does not affect quality

Back

Drain and discard cooking liquid

Front

Vegetables cooked in a small amount of butter or oil are called sautéed or:

Back

Stir-fried

Front

What dry cooking technique is used with delicate foods that cook quickly, using a small amount of fat in a shallow pan?

Back

Sauté

Front

Green vegetables retain flavor and nutrients if cooked until they: Are fork tender, Are steaming, Change color, Lose their shape

Back

Are fork tender