Chapter 18: Cooking Methods Exam Prep Questions

The cooking method that cooks food quickly, often uncovered, in a very small amount of fat over high heat is

Poaching requires a cooking temperature of

The transfer of heat from one item to another when it comes into direct contact with each other is known as

Which cooking method requires longer cooking times and is most often used with large cuts of meat or poultry?

Estouffade is a braised dish made with red meat and vegetables. Which cooking method does estouffade rely on?

Which dry heat cooking method cooks food on a hot, flat surface or in a relatively dry, heavy-bottomed pan, or cast iron skillet?

Which moist heat cooking method involves partially or par cooking food using boiling water.

What type of materials are safe for microwave use?

Which moist heat cooking method completely submerges food in a liquid that is at a constant moderate temperature?

The process of continued cooking after a food item has been removed from its heat source is known as