Cooking methods

1. What cooking method in which meat is surrounded and cooked by heated air, usually in an oven?

• Sauteing

• Simmering

• Roasting

• Boiling

2. What is consider as "dry heat" cooking method?

• Steaming

• Grilling

• Poaching

• Simmering

3. Which of the following moist heat method employs hot steam to conduct the heat to the food item?

• Steaming

• Braising

• Boiling

• Simmering

4. Why do we add fat when we cooked meat in low fat?

• To prevent browning

• To prevent dryness

• To prevent sogginess

• To prevent roasting

5. What do we call to the reaction which meat becomes brown during cooking process?

• Evaporation method

• Fermentation process

• Maillard reaction

• Pasteurization technique