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

What can be added to the cooking water to prevent red and white vegetables from changing color?

• Baking powder or baking soda

• Cream of tartar or oil

• Pepper or salt

• Vinegar or lemon juice

Which cooking method minimizes nutrient loss?

• Broiling

• Parboiling

• Steaming

• Stewing

What quick, dry cooking technique uses a small amount of fat or oil in a shallow pan?

• Bake

• Deep-fry

• Sauté

• Simmer

What combination cooking technique covers food completely with liquid, and the cooking time is usually shorter than the time for braising?

• Baking

• Roasting

• Simmering

• Stewing

What moist cooking technique partially cooks food using the method of blanching?

• A. Baking

• B. Blanching

• C. Boiling

• D. Steaming

Which is TRUE concerning cooked vegetables?

• A. Add butter and seasonings after cooking

• B. Cook in large quantities rather than small quantities

• C. Drain and discard cooking liquid

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

Vegetables cooked in a small amount of butter or oil are called sautéed or:

• A. Braised

• B. Deep-fat fried

• C. Steamed

• D. Stir-fried

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

• A. Braise

• B. Deep-fry

• C. Sauté

• D. Steam

Green vegetables retain flavor and nutrients if cooked until they:

• A. Are fork tender

• B. Are steaming

• C. Change color

• D. Lose their shape