Cooking Methods Assessment

What cooking technique uses oil, fat, the radiation of hot air, or metal to transfer heat?

• Dry Cooking
• Moist Cooking
• Wet Cooking
• Combination Cooking

What cooking technique uses liquid to create the heat energy that is needed to cook the food?

• Dry Cooking
• Moist Cooking
• Wet Cooking
• Combination Cooking

What is the process by which proteins turn from a liquid to a solid state?

• Evaporation
• Coagulation
• Pigmentation
• Caramelization

Which of these is the name of the process of cooking sugar to high temperatures?

• Evaporation
• Coagulation
• Pigmentation
• Caramelization

Which of these cooking techniques uses low heat, long cooking times, and wood burn off to enhance the flavor of food?

• Smoking
• Baking
• Roasting
• Grilling

In which of these cooking techniques do you use a wok?

• Stir-frying
• Sauteing
• Frying
• Grilling

In what cooking technique is food cooked directly under a primary heat source?

• Roasting
• Broiling
• Baking
• Grilling

This method involves cooking with a dry heat in a closed environment, usually an oven. No fat or liquid is used.

• Roasting
• Stir-frying
• Baking
• Broiling

A quick technique that uses a very small amount of fat or oil in a shallow pan.

• Roasting
• Sauteing
• Broiling
• Stir-frying

This coating is made of flour or seasoned flour.

• Dredging
• Breading
• Convection
• Batter