COOKING TECHNIQUE

Coated saute pans are ideal for creating a nice crust on meat items.

• True

• False

Deep-fry is a dry heat method that cooks foods by fully immersing them in hot fat.

• True

• False

Marinating is soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.

• True

• False

The primary point of basting id to prevent foods from drying out during the cooking process and to add flavor to the foods being cooked.

• True

• False

Par-cooking is designed to shorten the finishing time of the food items during service meal service.

• True

• False

The primary purpose of heating the saute pan is to cut down on the overall cooking time.

• True

• False

Steaming can be defined as a moist-heat cooking method in which foods are cooked by direct contact to vapors created by broiling water.

• True

• False

Steaming can take place with or without pressure.

• True

• False

Broiling is a rapid cooking method that uses high heat from a source located above the food.

• True

• False

Sauces for stir-fried items are typically made directly in the wok or pan in which the food items were cooked.

• True

• False