Topic Quiz - Cooking Methods

Match the types of heat transfer to their description.

• 
  

  Conduction

• 
  

  The process where heat and light waves strike and penetrate the food.

• Radiation

• 
  

  The process of heat being transferred between objects through direct contact.

• 
  

  Convection

• Combines heat transfer and circulation to force molecules in the air to move from warmer areas to cooler ones.

At what temperature does water boil?

• 212 Degrees F.

• 180 Degrees F.

• 338 Degrees F.

• 100 Degrees F.

What is dry heat cooking?

• 
  Cooking with hot air or contact with fat

• 
  Cooking with moisture, broth, or water present

• 
  Cooking with steam

• 
  Cooking with boiling water

Match the Dry Heat Cooking Method with the description.

• 
  

  Saute

• Cooking food quickly in a shallow pan with a small amount of fat.

• 
  

  Grill

• To cook food, usually in the oven, by surrounding it with dry heat.

• 
  

  Bake or Roast

• Cooking your food on an open grid, just above a heat source.

Match the Dry Heat Cooking Method with the description.

• Pan-fry

• 
  

  Cooking your food while completely submerged in hot fat.

• 
  

  Broil

• 
  

  Cooking food with a heat source coming from above.

• Deep-fry

• 
  

  Cooking in a shallow pan with a moderate amount of fat.

Match the Moist Heat Cooking Method with its description.

• 
  

  Steaming

• A moist-heat method of cooking that works by boiling water which vaporizes into steam; it is the steam that carries heat to the food, cooking it. 

  
  

• 
  

  Boiling

• 
  

  To cook food in which the water remains below the boiling point. 

• Simmering

• To cook food submerged in water heated to the boiling point of 212°F.

Match the Moist Heat Cooking Method with its description.

• Sous Vide

•  A cooking method that involves partially cooking food in boiling water and then quickly cooling it in ice water.

• Blanching

•  A gentle cooking process that involves submerging food in liquid, typically without using fat.

• Poaching

•  A cooking technique where food is vacuum-sealed in a bag and cooked at a precise temperature in a water bath.

Combination cooking involves cooking foods in liquids at ___________ heat for an extended period of time.

• fast
• high
• low
• medium

What is the primary function of a stock in cooking?

• To act as a substitute for water in recipes
• to enhance the aroma of a dish

• To serve as a garnish on dishes
• 
  to enhance the flavor of a dish

Which of the following sauces are mother sauces?

• Tomato Sauce

• Espagnole

• Barbecue
• Soy