Prostart 1: Cooking Methods

Why doesn't the use of microwave ovens for cooking typically allow for browning?

• A. food is typically covered

• B. there is no oil allowed in the unit

• C. there is no external heat source

• D. it is only used to reheat already cooked items

Which of the following is the PRIMARY consideration when deep-frying multiple large batches of frozen food?

• A. recovery time

• B. smoking point

• basket method

• D. swimming method

Which cooking method is often used to pre- prepare vegetables for later service?

• A. poaching

• B. blanching

• C. steaming

• D. simmering

What temperature range is appropriate for the poaching method?

A. 140°F-160°F

B. 160°F-180°F

C. 180°F-200°F

D. 200°F-220°F

• A. 140°F-160°F

• B. 160°F-180°F

• C. 180°F-200°F

• D. 200°F-220°F

Boiling an egg in water is an example of what type of heat transfer?

• A. infrared

• B. radiation

• C. conduction

• D. convection

The type of heat transfer that occurs when heat is transferred from one item to another through direct contact is called

• A. conduction.

• B. convection.

• C. microwave.

• D. radiation.

What is an important step to ensure proper doneness of meat items?

• A. monitor cooking time

• B. allow for recovery time

• C. check internal temperature

• D. maintain equipment temperature

What is the MOST appropriate cooking method for a large piece of meat partially covered in liquid?

• A. Braising

• B. Stewing

• C. Poaching

• D. Blanching

What is the recommended cooking method for bite sized pieces of food?

• A. Grilling

• B. Baking

• C. Infrared

• D. Stir frying

What is it called when the internal temperature continues to rise after removing a steak from the grill?

• A. Sous vide

• B. Heat transfer

• C. Carryover cooking

• D. Pressure cooking