culinary 1.01

What cooking method is used to cook bite sized, tough cuts of meat, and involves searing meat FIRST, then cooking in the oven or on top of the stove covered in liquid for a long period of time, producing a rich sauce and tender meat?

• braising

• stewing

• deep-frying

• sauteing

How should green vegetable be cooking to retain flavor and nutrients?

• until fork tender
• until they fall apart
• more than 30 minutes
• until cooking liquid has evaporated

When heat is applied to proteins in food the change from a liquid or semi liquid state to a dryer solid state. which term describes this process?

• pigmentation
• caramelization
• coagulation
• evaporation

What is the process of cooking with dry heat in a closed environment, usually an oven, using no liquid or fat?

• bake
• braise
• parboil
• saute

When moisture escapes a food that is being cooked the flavors are concentrated.  What is this process called?

• pigmentation
• carmelization
• coagulation
• evaporation

Which are dry cooking methods?

• baking, roasting, sauteing, and braising
• baking, roasting, sauteing and deep frying
• boiling, blanching, simmering, and steaming
• boiling, blanching, simmering and deep frying

Which are moist cooking methods?

• stewing, sauteing, and braising
• stewing, braising, and deep-frying
• boiling, blanching, simmering and deep frying
• boiling, blanching, simmering and steaming

Which are combination cooking methods?

• braising and stewing
• braising and deep frying
• boiling, blanching and stewing
• boiling, blanching and braising

What moist cooking method traps water vapor from boiling water below to cook food?

• boiling
• braising
• simmering
• steaming

When food is cooked at a high temperature, it often darkens creating pleasing smells and flavor.  This is a result of the natural sugars browning in the food.  What is this process called?

• pigmentation
• carmelization
• coagulation
• evaporation