1-18 Cooking Methods Quizizz

What is the goal of griddling a food item?

• To give an even, golden-brown finish

• To create a crispy coating

• To develop a moist interior

• To quickly brown the surface

What type of food is best suited for shallow poaching?

• Large roasts

• Portion-sized or smaller pieces

• Whole chickens

• Thick steaks

What is the purpose of "Blanching" in cooking?

• To cook food using steam in a confined space.

• To partially cook food and then finish it later.

• To quickly remove food from boiling water and plunge it into ice water.

• To cook food using precisely controlled heating.

How is "Steaming" defined in cooking?

• Cooking food by surrounding it in steam in a confined space.

• Cooking food using a combination of dry and moist heat.

• Cooking food in airtight plastic bags over 24 hours.

• Cooking food in a hot pan with seasoned butter.

What type of heat transfer does not require physical contact between the heat source and the food being cooked?

• Conduction

• Convection

• Radiation

• Conduction and Convection

Which cooking method uses microwave and infrared waves to heat food?

• Conduction

• Convection

• Radiation

• Boiling

Which method of heat transfer is described as heat moving by way of microwave and infrared waves?

• Conduction

• Convection

• Radiation

• Evaporation

What is a common method of dry-heat cooking with fat that involves quickly cooking food in a small amount of oil?

• Baking

• Grilling

• Stir-frying

• Roasting

What is a method of dry-heat cooking with fat that involves cooking food in a large amount of oil?

• Baking

• Deep-frying

• Broiling

• Grilling

Which method of dry-heat cooking without fat involves cooking food by exposing it to direct heat from above?

• Baking

• Broiling

• Stir-frying

• Pan-frying