Cooking Methods Practice Quiz

__________ is a combination cooking method in which small cubes of meat are first seared then completely covered with liquid during the cooking process.

• Braising

• Roasting

• Grilling

• Frying

To __________, you use dry heat in a closed environment, usually an oven.

• Fry

• Boil

• Bake

• Steam

__________ uses liquid instead of oil to create the heat energy that is needed to cook food.

• Moist cooking method

• Dry cooking method

• Grilling

• Baking

To __________ means to quickly brown the outside of food at the start of the cooking process.

• Sear

• Boil

• Steam

• Poach

__________ involves the moistening foods with melted fats, pan drippings, or another liquid during the cooking time.

• Braising

• Grilling

• Roasting

• Basting

__________ means to cook food directly under a primary heat source that comes from above.

• Boiling

• Broiling

• Steaming

• Grilling

__________ is a long, slow combination cooking process where a large piece of meat is seared then cooked submerged and covered with liquid during the cooking process.

• Grilling

• Stewing

• Roasting

• Baking

A __________ uses oil, fat, the radiation of hot air, or metal to transfer heat instead of a liquid.

• Dry cooking method

• Boiling method

• Steaming method

• Poaching method

The __________ is the temperature at which a liquid boils, water would be 212 degrees at sea level.

• Boiling point

• Freezing point

• Melting point

• Condensation point

__________ is the cooking that takes place after you remove something from its heat source.

• Stewing

• Preheating

• Carry over cooking

• Simmering