Which of the following is the transfer of heat from one item to another when the items come in direct contact with each other?

Which of the following is NOT a dry-heat cooking method?

Which of the following is a cooking technique which involves food being completely immersed in hot fat and fried until it is done?

Which of the following is a moist-heat cooking technique which involves food being submerged in liquid which is between 185°F (85°C) and 205°F (96°C) with small bubbles breaking through the liquid’s surface?

Which of the following is a cooking method which involves searing the food item in hot oil and then partially submerging the food product in enough liquid to come halfway up the food item in a covered pot or pan?

Whole chicken, whole turkey, poultry parts, duck and goose should reach which of the following internal temperatures to be considered done?

Fresh beef, pork, veal and lamb should reach which of the following internal temperatures to be considered done?

Which of the following involves inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside?

Which cooking method was used to cook the potato latkes by Chef Land?