Culinary 1 Final Exam 2022

A preparation method in which you cook food uncovered in an oven.

• simmer

• pan fry

• bake

• steam

To cook in a liquid over 212*F

• braise

• boil

• broil

• poach

To heat a liquid to a temperature below boiling point where small bubbles form in what?

• simmer

• boil

• poach

• stew

To brown meat in a small amount of fat, then cook it slowly in a small amount of simmering liquid until tender.

• stew

• broil

• bake

• braise

To cook under a direct heat source.

• bake

• broil

• pan fry

• deep fry

To cook food in a small amount of fat (covers about 1/2 of the food) over low to medium heat.

• pan fry

• deep fry

• steam

• boil

To cook food completely submerged in heated fat or oil at temperatures between 350*F-375*F .

• pan fry

• saute

• deep fry

• stir fry

To cook with a gentler method than simmering. Food is cooked in a liquid at a temperature of 150*F-185*F.

• boil

• steam

• broil

• poach

To sear meat in a small amount of fat and then completely cover with a liquid and simmer slowly until tender.

• pan fry

• broil

• braise

• stew

To cook food in a closed environment filled with steam.

• steam

• poach

• broil

• boil