Ch. 8 Cooking Methods Review

The dry heat method in which the heat source is located above the food is known as

• Baking

• Broiling

• Sauteing

• Grilling

Which are the two cooking methods that use both dry and moist heat?

• Stewing and simmering

• Braising and poaching

• Simmering and poaching

• Braising and stewing

Pan frying

• Dry heat method

• Moist heat method

Cooking food in a small amount of hot fat just long enough to color the outside of the food is known as searing.

• True

• False

Which of the following is NOT a moist heat method of cooking?

• Steaming

• Smothering

• Poaching

• Boiling

To cook food in a liquid that has reached its highest possible temperature of 212 degrees F.

• Boil

• Simmer

• Poach

• Broil

When protein turns brown as it cooks, it is referred to as the

• Carmelization

• Browning

• Burning

• Maillard reaction

In which of the following cooking methods is the food not completely covered with water?

• Poaching

• Braising

• Stewing

• Simmering

Adding oil to a pan and then heating it is known as conditioning the pan.

• True

• False

Fully cooked food is cooked all the way through or to the doneness your customer has requested.

• True

• False