Culinary Techniques

What culinary technique involves cooking food quickly in a small amount of oil over high heat?

• Boiling

• Grilling

• Steaming

• Sautéing

Which culinary technique involves cooking food slowly in a small amount of liquid at low heat?

• Grilling

• Frying

• Steaming

• Braising

What is the process of cooking food gently in liquid at a low temperature called?

• Grilling

• Boiling

• Frying

• Simmering

What technique involves adding liquid to a hot pan to loosen browned bits of food stuck to the bottom?

• Sauteing

• Deglazing

• Simmering

• Poaching

What is the term for cutting vegetables or fruits into thin matchstick-like strips?

• slice

• chop

• dice

• julienne

How would you describe the process of sautéing in terms of heat and speed?

• Sautéing involves cooking food slowly over low heat.

• Sautéing involves cooking food slowly over high heat.

• Sautéing involves cooking food quickly over low heat.

• Sautéing involves cooking food quickly over high heat.

What type of dish is typically cooked using the braising technique?

• Salads

• Appetizers

• Main dishes

• Desserts

When poaching an egg, what is the key factor to ensure the egg retains its shape?

• Using cold water

• Stirring the water vigorously

• Adding salt to the water

• Adding vinegar to the water

What is the purpose of deglazing a pan after cooking meat?

• To cool down the pan quickly

• To remove all the flavor from the dish

• To make the meat tougher

• To add flavor and richness to sauces or gravies made from the pan drippings.

Which culinary technique is commonly used to enhance the flavor of sauces and gravies?

• Freezing

• Boiling

• Marinating

• Reduction