Cooking Methods Practice Test

Cooking food partially by boiling.

• Parboil

• Boil

• Braise

• Simmer

Cooking food (like short ribs or a pot roast) with a sear and then in the oven or on the stove for a long time with a small amount of liquid.

• Braise

• Stew

• Maillard Reaction

• Carry Over Cooking

Cooking food by completely submerging it in heated fat or oil.

• Sauté

• Searing

• Sweating

• Deep Fry

Cooking food in a pan half filled with oil.

• Deep Fry

• Pan Fry

• Broil

• Conditioning the Pan

Cooking food in a small amount of fat just to brown the outside of the food.

• Sauté

• Searing

• Sweating

• Deep Fry

Cooking food in liquid that has been brought to and maintained at 212°F.

• Steam

• Simmer

• Blanch

• Boil

Cooking food slowly and steadily in a liquid heated from 185-200°F.

• Steam

• Simmer

• Blanch

• Boil

Cooking food (like cake or bread) with hot air in a closed area, like an oven.

• Bake

• Roast

• Caramelize

• Grill

The type of heat conduction that happens on a stove top.

• Convection

• Conduction

• Radiation

Food is briefly cooked in boiling water and then submerged in ice water to stop the cooking process.

• Poach

• Stew

• Simmer

• Blanch