Cooking Techniques Quiz

What happens to the texture of protein in food when heat is applied?

• Becomes crisp and flavorful with overcooking

• Becomes hard and tough and forms strings

• Becomes tender if heat is moderate, long, and slow

• Coagulates or becomes unfit to eat

Which cooking method minimizes nutrient loss?

• Boiling

• Parboiling

• Steaming

• Stewing

Which is TRUE concerning cooked vegetables?

• Add butter and seasonings after cooking

• Cook in large quantities rather than small quantities

• Drain and discard cooking liquid

• Holding for an extended period of time does not affect quality

What dry cooking technique is used with delicate foods that cook quickly, using a small amount of fat in a shallow pan?

• Braise

• Deep-fry

• Sauté

• Steam

What cooking process browns the food at a high temperature and creates a flavorful aroma?

• Caramelizing

• Fermenting

• Poaching

• Simmering

Boiling and simmering both require:

• Cold water.

• Cornmeal.

• Fat.

• Liquid.

When simmering, food must have the two qualities of:

• Cold and fast.

• Hard and fast.

• Slow and steady.

• Quick and hot.

A soup that is made from ingredients that are forced through a food mill or china cap is a:

• Broth

• Base

• Puree

• Roux

To rid stock of particles that are too fine to be strained out, the method used is to:

• Clarify

• Deglaze

• Extract

• Puree

For accurate portioning in making ice box cookies, it is important to:

• Make each cylinder the same thickness

• Make portions using cheese grater

• Portion before refrigerating

• Squeeze a handprint in the cylinder