CAIII | Cooking Methods Review

The YIELD of a recipe tells...

• How much each person is served
• How much the recipe makes in total
• When to slow down on the preparation steps

The process when food is removed from the heat source yet the temperature of the food continues to rise is known as

• rescue cooking
• carry over cooking
• resting
• None of these

A combination of onions, celery and carrots is called a

• stock
• braise
• nourishing element
• mirepoix

What is the temperature danger zone?

• 40 - 150 degrees
• 0 - 100 degrees
• 41 -135 degrees
• 70 - 125 degrees

What is the purpose of a rack in a roasting pan when cooking a hen?

• juice stays on the hen
• fat drips into the roasting pan
• hens have water around them
• hens burn

Searing roast beef before roasting helps to

• deglaze it
• make it crispy with a dredged crust
• make it soft
• seal in the juices

What is the process of cooking with dry heat in a closed environment (usually an oven) using no liquid or fat?

• bake
• braise
• parboil
• saute

What is the suggested temperature for oil before deep frying?

• 225 degrees
• 350 degrees
• 450 degrees
• 500 degrees

What is the first step in saute?

• put oil in the pan
• get the pan hot
• put the food in the pan
• dredge the food to be sauteed

What is the best pan for saute?

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