Cooking Methods Vocabulary Quiz

What is the definition of Baking in cooking methods?

• A method of cooking food using dry heat in an oven.

• A method of cooking food by submerging it in boiling water.

• A method of cooking food using direct heat from below.

• A method of cooking food by grilling over an open flame.

What does Barding mean in cooking methods?

• Wrapping meat with fat before cooking

• Cooking meat in a water bath

• Grilling meat over an open flame

• Marinating meat in spices

What is the process of Blanching in cooking methods?

• Cooking food in a microwave

• Boiling food briefly and then plunging it into ice water

• Frying food in hot oil

• Baking food in an oven

What is the Boiling method in cooking?

• A method of cooking food by immersing it in water at 100°C or 212°F.

• A method of cooking food using dry heat in an oven.

• A method of cooking food by submerging it in hot oil.

• A method of cooking food using steam.

What is Braising in cooking methods?

• A method of cooking food by dry heat, typically in an oven.

• A method of cooking food by submerging it in hot oil.

• A method of cooking food slowly in a small amount of liquid in a covered pot.

• A method of cooking food by exposing it to direct heat.

Broiling is a cooking method that involves:

• Cooking food using dry heat from above

• Cooking food in boiling water

• Cooking food using steam

• Cooking food using a slow cooker

The process of preparing food for consumption by applying heat to the food is called:

• Boiling

• Cooking

• Freezing

• Fermenting

The method of cooking food on a grill rack above the heat source is called:

• Boiling

• Grilling

• Frying

• Steaming

The process of inserting long, thin strips of fat into a large naturally lean piece of meat with a special needle to baste the meat from the inside before cooking is called:

• Larding

• Barding

• Marinating

• Brining

The organizational system used in commercial or home kitchens that refers to the preparation and assembly of ingredients, pans, utensils, equipment, or serving pieces needed for a particular dish or service is called:

• Mise en place

• Brigade system

• Sous vide

• Garde manger