Poaching involves cooking food in a small amount of liquid just below boiling point

• true

• false

A suitable poaching liquid is

• milk

• olive oil

Braising is only possible in a pressure cooker

• true

• false

Broiling is another word for grilling

• true

• false

What is the term for briefly dipping food into boiling water

• scalding

• clarifying

• blanching

• deglazing

What does it mean to reduce?

• to make a liquid clear by removing solid particles

• to simmer in order to evaporate liquid and intensify flavour

• to simmer in order to evaporate liquid and intensify flavor

• to dip food briefly into boiling water

Which cooking technique transfers heat through the movement of molecules in the air or a liquid?

• conduction

• radiation

• convection

• moist cooking technique

What is not a moist cooking technique?

• boiling

• pan-broiling

• poaching

• steaming

To _______ is to heat liquid to just below boiling point.

• steam

• simmer

• scald

• boil

_________________ is to cook food over, but not in, boiling water.

• simmering

• boiling

• steaming

• blanching