Cooking Techniques Review Quiz

What ingredient is used to dust before sautéing?

• Pepper.

• Cream of tartar.

• Flour.

• Coriander.

Pan grilling involves cooking foods on the stove over intense heat in a heavy metal pan with a ridged bottom.

• Rotisserie cooking.

• Pan roasting.

• Smoke roasting.

• Pan grilling.

When stewing, bringing the liquid to a simmer separately helps

• Add flour before liquid.

• Bring dish to cooking speed quicker.

• Reduce liquid.

• Reduce total liquid.

Which of the following is a benefit of sous vide cooking?

• Juicier product.

• Increased yield.

• Enhanced flavor and nutrition.

• All of the above.

When should sauces be added to an item for grilling?

• 20 minutes before.

• As soon as food is placed on grill.

• After food has partially cooked.

• Never.

Which method is used for battered foods?

• Swimming method.

• Basket method.

• Sauté method.

• Braising.

Cross-hatch marks are made during grilling and broiling to

• Make the item more attractive.

• Ensure even cooking.

• Seal the marinade.

• Stop carry-over cooking.

The main difference between stews and braises is

• Stews have bite-size pieces.

• Stews sear before liquid.

• Stews dredged in flour.

• Stews cooked just to doneness.

To deglaze is to

• Remove oil.

• Strain particles from oil.

• Release drippings from the bottom of the pan.

• Add cornstarch.

Which cooking liquid is most appropriate for steaming?

• Water.

• Wine.

• Stock.

• Any of these.