Week 1 Cooking Techniques Quiz

What does it mean to bake?

• To cook by convective heat in an oven

• To cook by direct exposure to a heating element

• To cook foods in boiling liquid

• To cook in hot oil deep enough to fully immerse the food

What is the process of quickly immersing food in boiling water and then transferring it to an ice bath called?

• Braise

• Blanch

• Brine

• Bloom

What does it mean to bloom in cooking?

• To cook foods by sauteing them and then adding liquid

• To soak foods in a water and salt solution

• To cook ground spices or dried herbs in fat to intensify their flavor

• To coat food with flour, cornmeal, sugar, or some other dry ingredient

What is the definition of braise?

• To cook foods by sauteing them and then adding liquid, covering the pan, and simmering

• To cook by direct exposure to a heating element in an oven

• To cook in hot oil deep enough to fully immerse the food

• To use liquid to loosen the brown bits that develop and stick to a pan

What does it mean to brine?

• To cook foods in boiling liquid

• To soak foods in a water and salt solution to season and tenderize before cooking

• To set in motion the chemical reactions that take place when any sugar

• To coat food with flour, cornmeal, sugar, or some other dry ingredient

What is the process of cooking by direct exposure to a heating element in an oven called?

• Bake

• Boil

• Broil

• Deep-fry

What does it mean to caramelize?

• To cook foods by sauteing them and then adding liquid

• To set in motion the chemical reactions that take place when any sugar

• To cook in hot oil deep enough to fully immerse the food

• To use liquid to loosen the brown bits that develop and stick to a pan

What is the definition of deep-fry?

• To cook foods in boiling liquid

• To cook by direct exposure to a heating element in an oven

• To cook in hot oil deep enough to fully immerse the food

• To soak foods in a water and salt solution

What does it mean to deglaze?

• To cook foods by sauteing them and then adding liquid

• To use liquid to loosen the brown bits that develop and stick to a pan during sauteing or searing

• To cook ground spices or dried herbs in fat to intensify their flavor

• To coat food with flour, cornmeal, sugar, or some other dry ingredient

What is the process of coating food with flour, cornmeal, sugar, or some other dry ingredient called?

• Brine

• Dredge

• Deep-fry

• Caramelize