Cooking Methods

The heat source for broiling comes from:

• Below
• Side
• Above
• I don't know

What dry cooking technique is used with delicate foods that cook quickly, using a small amount of fat in a shallow pan?

• Braise
• Deep fry
• Saute
• Steam

What is the typical temperature for deep frying?

• 212 degrees
• 325 degrees
• 350 degrees
• 500 degrees

To brown the outside of meat before roasting is to _______ it.

• saute
• sear
• pan fry
• deep fry

What process is the chef using in the picture?

• pan fry
• toss
• sear
• saute

What dry cooking method takes place after food is removed from the heat source, and occurs because the outside of the food is hotter than the inside of the food?

• carry over cooking
• Dredging
• Recovery time
• Searing

What is STEAMING?

• Foods cooked by vapors from boiling water.

• Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

• Food cooked in an ungreased skillet

• Cooking food by hot air in an oven.

Which is a type of cooking method?

• dry heat methods

• moist heat methods

• combination methods

• all of the above

Stewing is considered what type of cooking method?

• dry heat method

• moist heat method

• combination method

What is SAUTEING?

• Food cooked in an ungreased skillet

• Cooking food by hot air in an oven.

• Food is completely covered in oil or fat to be cooked

• Cooking food quickly in a hot pan with little fat.