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

• stewing.

• sautéing.

• pan-frying.

• simmering.

Poaching requires a cooking temperature of

• 200-210 degrees F.

• 160-180 degrees F.

• 250-300degrees F.

• 120-190degrees F.

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

• radiation.

• sous vide.

• convection.

• conduction.

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

• Grilling

• Roasting

• Poaching

• Pan-Frying

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

• Dry Heat Cooking

• Sous Vide

• Moist Heat Cooking

• Combination Cooking

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

• Griddling

• Roasting

• Poaching

• Pan-Frying

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

• Steaming

• Simmering

• Poaching

• Blanching

What type of materials are safe for microwave use?

• Steel Pans

• Aluminum Foil

• Ceramic Pans

• Paper Bags

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

• Simmering

• Poaching

• Blanching

• Steaming

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

• cooking time.

• finish cooking.

• carry over cooking.

• blanching.