2nd TLE10 Quiz#3 Lesson 3

Choose the letter of the correct answer.

1. The heat source is above the food making this a great technique for blistering the skins of sweet peppers or chilies for easy peeling and smoky flavors.

• a. Roasting

• b. Broiling

• c. Sauteing

This technique is similar to broiling but the heat source comes from below and basting liquid is need to keep food moist.

• a. Roasting

• b. Broiling

• c. Grilling

This has become a favorite technique for cooking vegetables. Toss with a light coating of olive oil and sprinkle lightly with salt.

• a. Roasting

• b. Broiling

• c. Sauteing

The pan size should be large enough to cook the vegetables in a single layer without crowding.

• a. Roasting

• b. Broiling

• c. Sauteing

This teachnique is similar to saute, but vegetables are cut into smaller pieces.

• a. Stir Fryin

• b. Grilling

• c. Roasting

Vegetables are briefly put into saucepan of boiling water and the timing begins immediately.

• a. Boiling

• b. Blanching

• c. Poaching

You have up to seven minutes before is a major color change, so timing is everything.

• a. Boiling

• b. Blanching

• c. Poaching

1. A large pot and a simple steamer basket are the tools needed to cook vegetable with this method.

a. Poaching b. Steaming c. Blanching

• a. Poaching

• b. Steaming

• c. Blanching

This technique is similar to boiling but uses less liquid and a lower heat to gently cook more fragile vegetables.

• a. Braising

• b. Blanching

• c. Poaching

Contains lots of natural moisture, which releases in cooking.

• a. Braising

• b. Blanching

• c. Poaching