1-18 Cooking Methods Quiz

Which cooking method involves the transfer of heat caused by the movement of molecules from a warmer area to a cooler one?

• Conduction

• Convection

• Infrared heat

• Broiling

What is the result of using infrared heat in cooking?

• The inside of the food is cooked

• The outside of the food is browned

• The food is steamed

• The food is boiled

What does "Sous vide" mean in cooking?

• Cooking food using steam.

• Cooking food using dry heat.

• Cooking food in airtight plastic bags in water.

• Cooking food using a combination of methods.

Which of the following is a method of dry-heat cooking that involves cooking food in an oven?

• Grilling

• Baking

• Stir-frying

• Pan-frying

What is the first step in broiling food?

• Oil the broiler grill

• Preheat the broiler

• Place the item in the broiler

• Turn the item over halfway

What is the desired outcome for the exterior of well-done meat?

• Soft and tender

• Crispy and burnt

• Browned and flavorful

• Raw and juicy

Why should you season the main item before grilling?

• To add color to the food.

• To prevent it from sticking to the grill.

• To make it cook faster.

• To cool it down.

What might a cook add during grilling to enhance flavor?

• Large amounts of water

• Small amounts of fat or oil

• Sugar

• Vinegar

What is a common characteristic of both broiling and grilling?

• Both use liquid cooking methods

• Both are dry-heat methods

• Both require a closed oven

• Both are slow cooking methods

What concept helps students practice planning ingredients, tools, and equipment?

• Plating

• Mise en place

• Cost analysis

• Recipe standardization