Cooking Methods Practice Test

Cooking food by completely submerging it in heated fat or oil.

• Sauté

• Searing

• Sweating

• Deep Fry

Cooking food in a small amount of fat just to brown the outside of the food.

• Sauté

• Searing

• Sweating

• Deep Fry

Searing food then completely covering with liquid for remaining cooking time.

• Parboil

• Blanch

• Caramelize

• Stew

Browned bits stuck to bottom of pan after searing meat or poultry.

• Toast

• Stew

• Fond

• Caramel

Cooking food slowly and steadily in a liquid heated from 185-200°F.

• Steam

• Simmer

• Blanch

• Boil

Healthiest cooking method for vegetables to help them retain nutrients

• Boil

• Stew

• Sauté

• Microwave

The time it takes for the pan to heat back up after food has been added.

• Recovery Time

• Conditioning the Pan

• Carry Over Cooking

Cooking foods (such as eggs) in a liquid between 150-185 °F.

• Steam

• Simmer

• Poach

• Boil

Vacuum-sealing food and cooking it in a temp. controlled water bath

• Sous vide

• Caramelization

• Boil

• Pressure Cook

Cooking food of about the same size over high heat in a wok.

• Maillard Reaction

• Sauté

• Stir Fry

• Deep Fry