Cooking Method

What is the definition of Roasting?

• Is a cooking method at a medium to high, under constant basting with a fat substance, without liquid or cover.

• A Cooking In fat substance, in the oven at low temperature, cover until shortly before the end of the cooking process and uncover for, without adding any liquid.

• A Cooking method process using dry heat, liquid or fat.

What's butter Roasting?

• Cooking in high dry heat, basting frequently with fat but without liquid and uncover.

• A Cooking In fat substance, in the oven at low temperature, cover until shortly before the end of the cooking process and uncover for, without adding any liquid.

Which kind of equipment use for Roasting?

• In the Kettle

• Combi-oven

• Convection oven

• In the oven

• On the spit

Choose the correct temperature of butter Roast?

• Temperature : 175-230c

• Temperature : 230-280c

• Temperature :140-160c with cover

  180-200c without cover for browning effect.

• Temperature : 65-120c

Which cooking methods use heat transfer Fat and Dry heat?​

• Glazing

• Grilling

• Roasting

• Braising

Why is meat always roasted at high temperatures at the beginning of the process?

• Can be cook faster

• To sealed the surface of the meat immediately and preventing the meat juice from running out.

• To cook the meat tender

What is the definition of Gratinating?

• A Cooking method that gives a final brown color to the food at low temperature.

• A Cooking method that uses dry heat and Radiation heat gives a final brown color to the food.

• A Cooking method that use heat transfer of liquid and fat to brown the food.

Which one is the correct temperature of Gratinating?

• 180-230c

• 250-300c

• 140-250c

Which kind of equipment use for Gratinating?

• Pressure steamer

• Salamander

• Hoke-O-met

• Oven (dry heat / No fan)

Which cooking method that using Dry heat (without fat and liquid) ?

• Poaching

• Stewing

• Baking

• Roasting