Q2W6-7 Freshness of Seafood and Cooking Methods

Which cooking method involves submerging seafood in a flavorful liquid at a low temperature?

• Baking

• Poaching

• Grilling

• Frying

Which method of cooking seafood typically involves cooking it directly over an open flame or heat source?

• Steaming

• Grilling

• Poaching

• Sautéing

What is the primary benefit of steaming seafood?

• It adds a smoky flavor

• It preserves moisture and nutrients

• It creates a crispy texture

• It is the quickest cooking method

Which method involves cooking seafood in an oven, often with a coating of breadcrumbs or seasoning?

• Boiling

• Poaching

• Baking

• Grilling

In which method is seafood cooked quickly in a small amount of oil over high heat?

• Steaming

• Frying

• Sautéing

• Poaching

Which method involves cooking seafood using steam created from boiling water beneath it?

• Baking

• Grilling

• Steaming

• Poaching

What is the main characteristic of seafood cooked using the deep-frying method?

• It is cooked in a flavorful broth

• It has a crispy, golden-brown exterior

• It retains a raw center

• It is infused with a smoky flavor

Which cooking method uses a combination of wet and dry heat, often starting with searing and finishing with slow cooking in liquid?

• Poaching

• Braising

• Steaming

• Grilling

What is the advantage of baking seafood wrapped in parchment paper or foil?

• It cooks faster

• It allows the seafood to cook in its own juices, enhancing flavor and moisture

• It creates a crispy texture

• It adds a smoky flavor

Which method of cooking seafood involves submerging it in hot oil for a short period of time to create a crisp exterior?

• Deep-frying

• Steaming

• Poaching

• Baking