Cooking Methods Quiz

Which dry-heat cooking method uses hot, dry air to cook food?

• Roasting

• Steaming

• Braising

• Grilling

What is the temperature range for simmering?

• 300°F and above

• 180°F to 205°F

• 140°F to 212°F

• 212°F

Which moist-heat cooking method employs hot steam to conduct heat to the food item?

• Roasting

• Braising

• Steaming

• Grilling

What is the purpose of searing meat before braising?

• To cool it down

• To prevent browning

• To develop flavors and aromas

• To make it more chewy

Which dry-heat cooking method relies on heat being conducted through the air from an open flame?

• Roasting

• Braising

• Grilling

• Steaming

What is the temperature range for boiling?

• 212°F

• 300°F and above

• 180°F to 205°F

• 140°F to 212°F

Which dry-heat cooking method uses a very hot pan and a small amount of fat to cook food quickly?

• Sauteing

• Braising

• Grilling

• Deep-Frying

What is the key to avoid when sautéing food?

• Overloading the pan

• Using cold fat

• Not heating the pan

• Adding too much liquid

Which moist-heat cooking method involves cooking with moisture at temperatures up to 212°F?

• Simmering

• Grilling

• Roasting

• Braising

Why is braising a good choice for tougher cuts of meat?

• To make it chewier

• To dissolve connective tissues

• To cook it quickly

• To avoid browning reactions