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WorksheetsProStart 1 Chapter 18: Cooking Methods
Total questions: 15
Worksheet time: 5mins
This cooking method requires longer cooking times and is most often used with large cuts of meat or poultry
roasting
grilling
sautéing
poaching
Which moist heat cooking method involves partially cooking, or parcooking, food using boiling water?
simmering
blanching
steaming
deep-frying
What is the double basket method of deep-frying?
Dropping two baskets with two of the same food items at the same time
Dropping two baskets with two different food items at the same time
There is no such thing as a double basket method- this should be avoided
Place food item in a basket, then fit another basket on top, drop into the oil. This keeps the food item submerged
Cooking method that cooks food quickly, often uncovered, in a very small amoutn of fat over high heat
poaching
sautéing
deep-frying
braising
Which moist-heat cooking method completely submerges food is a liquid that is at a constant moderate temperature?
steaming
poaching
simmering
shallow poaching
Which cooking method cooks sealed food under rigorously controlled conditions?
sous vide
poaching
blanching
simmering
Parcooking is also known as
poaching
shocking
flash-frying
blanching
Which statement about a batter (for deep frying) is true?
A batter is made of dry ingreidents
A batter is made of wet ingredients
A batter is made of dry and wet ingredients
Using a batter causes food to become dry
Which statement about a breading is true?
A breading is a mixture of dry and wet ingredients
A breading should be avoided for deep-frying
A breading has the same ingredients as a batter but they are not mixed together
What is the proper temperature range for poaching? (degrees F)
310°-330°
160°-180°
220°-240°
180°-210°
Which dry heat cooking method cooks a food item on a hot, flat surface or in a relatively dry, heavy-bottomed pan or cast-iron skillet?
griddling
braising
roasting
pan-searing
Which of the following items is definitely NOT safe for microwave use?
Glass
Ceramic
Plastic
Newspaper
Transfer of heat through direct contact between items is known as
convection
radiation
conduction
microwave
What is carryover cooking?
Changing cooking methods halfway through: Ex: frying, then baking
One food item transferring heat to another food item
Continued cooking after a food item has been removed from it's heat source
Any method of combination cooking
What are paupiettes?
Long, thin slices of fish or meat that are rolled and stuffed with a filling
A version of an open-faced cold sandwich
Small pancakes used as a base for breakfast items
Utensils used to remove items from deep-frying
