WorksheetsCooking Methods Test
Total questions: 63
Worksheet time: 39mins
Match the following cooking methods
Boiling
Food is immersed in sufficient amount of hot water and heated to its boiling temperature.
Simmering
Food is cooked in water as the medium and providing heat below boiling temperature.
Poaching
Cook the food in minimum amount of liquid at temperature just below the boiling point.
Steaming
Food does not come in direct contact with water.
Stewing
Steam generated in the pan helps in cooking and softening the food.
Match the following cooking methods
Grilling
Baking
Roasting
Deep-frying
Shallow-frying
Colander
Strainer
Sieve
Blender
Hand mixer
What is the name of this equipment?
(a)
Paring knife
Butcher knife
Filleting knife
Bread knife
Boning knife
What is the dry heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is the moist heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is FRYING?
To quickly cook food directly under a heat source.
Cooking food by hot air in an oven
When food is cooked in fat
What is BAKING?
Cooking food by hot air in an oven.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Foods cooked by vapors from boiling water.
Cooking food quickly in a hot pan with little fat.
What is BOILING?
To quickly cook food directly under a heat source.
Food cooked in fat
To cook food in water that has reached its highest possible temperature of 212°F.
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
What is BRAISING?
Food that is cooked slowly in a closed pot with a small amount of liquid.
Cooking food by hot air in an oven.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Foods cooked by vapors from boiling water.
What is BROILING?
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food is completely covered in oil or fat to be cooked
To cook food in water that has reached its highest possible temperature of 212°F.
To quickly cook food directly under a heat source.
What is DEEP-FAT FRYING?
Food cooked in fat
Food is completely covered in oil or fat to be cooked
Food that cooked by hot air, similar to baking, uncovered, usually in an oven.
To quickly cook food directly under a heat source.
What is GRILLING?
Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.
Cooking food by hot air in an oven.
To quickly cook food directly under a heat source.
Foods cooked by vapors from boiling water.
What is MICROWAVING?
To cook food in water that has reached its highest possible temperature of 212°F.
Food cooked in fat
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food is cooked in a skillet in a small amount of oil or fat
What is PAN-FRYING?
Foods cooked by vapors from boiling water.
To quickly cook food directly under a heat source.
Cooking food quickly in a hot pan with little fat.
Food is cooked in a skillet in a small amount of oil or fat, the food is not completely submerged in oil or fat.
What is ROASTING?
Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.
To cook food in water that has reached its highest possible temperature of 212°F.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Food cooked in fat
What is SAUTEING?
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Food is completely covered in oil or fat to be cooked
Cooking food quickly in a hot pan with little fat.
What is SIMMERING?
Foods cooked by vapors from boiling water.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Food cooked in water that is 180 degrees (just below boiling point) and the bubbles form around the edge of the pan. Food is cooked slowly and gently.
To cook food in water that has reached its highest possible temperature of 212°F.
What is STEAMING?
Foods cooked by vapors from boiling water.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
There are three ways in cooking methods with different process of cooking. Among those three ways, what cooking method that uses water or water-based liquids?
Combination Cooking Method
Moist-heat cooking method
Dry-heat cooking method
Chilled cooking method
What ways of cooking method that utilizes air or fast as its medium, or spit of open fire?
Combination cooking method
Moist-heat cooking method
Dyr-heat cooking method
Chilled cooking method
What dry-heat cooking method that is done by cooking the ingredients under a direct source of heat?
Roasting
Broiling
Baking
Grilling
A dry-heat cooking method that is done by tossing and flipping of ingredients in a small amount of fat or cooking oil.
Pan-frying
Deep-fat frying
Sauteing
Roasting
Which cooking method belongs the image presented?
Pan-frying
Deep-fat frying
Sauteing
Grilling
What cooking method belongs the image presented?
Simmering
Boiling
Blanching
Steaming
Which is true when performing the "boiling" cooking method?
This is done by cooking the food using the vapor that comes from boiling water.
This is done by cooking the food in liquid below the boiling point.
This is done by cooking the food until it reaches its boiling point.
None of the above
How to do blanching?
This is done by cooking the food using the vapor that comes from the boiling water.
This is done by cooking the food soaking the ingredient in hot water followed by cold water.
This is done by cooking the food in a small of water.
None of the above
Which is a type of cooking method?
dry heat methods
moist heat methods
combination methods
all of the above
Steaming is which type of cooking method?
dry heat method
moist heat method
combination method
Stewing is considered what type of cooking method?
dry heat method
moist heat method
combination method
What is the cooking method category of food that is cooked in any amount of fat?
Dry-Heat Cooking
Moist-Heat Cooking
Frying
During this method of heat transfer, heat is transferred by direct contact:
Radiation
Conduction
Convection
In what type of heat transfer does heat energy travel from one point to another through infrared rays?
Conduction
Convection
Radiation
What type of cooking involves the transfer of heat by the movement of air or liquid?
Conduction
Convection
Radiation
What cooking method involves cooking food in hot liquid, steam, or a combination of both?
Moist-Heat Cooking
Dry-Heat Cooking
Frying
Which cooking method involves cooking food by applying dry heat directly to it without using any liquid or fat?
Moist-Heat Cooking
Dry-Heat Cooking
Frying
Of all the types of frying, which one is the healthiest?
Sauteing
Stir-Frying
Deep-fat Frying
Pan-Frying
Which method of cooking cooks food, in a skillet, in it's own natural fat?
Pan-frying
Pan-broiling
Sauteing
Stir-Frying
Of all the cooking methods, which one is the healthiest and retains the most nutrients?
Stir- frying
Simmering
Boiling
Steaming
Of all of the cooking methods that are under the category of frying, which one would be the healthiest option?
Pan-frying
Sauteing
Stir-frying
Deep-fat Frying
Which cooking method involves browning or cooking food in a skillet with a small amount of fat. The purpose of this method is to soften the food.
Stir-fry
Saute
Pan-fry
Boil
At what temperature does water boil?
185
221
212
215
What cooking method involves cooking food over, but not in boiling water?
Boiling
Simmering
Steaming
Poaching
What are the three components of a breading? Select all that apply.
Flour
Salt
Eggs
Breadcrumbs
What type of Pan do you use for Stir-Frying?
A saute pan
A wok
A casserole dish
A walesk
Select all that are Moist Cooking Techniques.
Deep Frying
Boiling
Pan Frying
Simmering
Select all that are Dry Cooking Techniques.
Frying
Sauteing
Boiling
Baking
Which is a Combination Cooking Technique?
Broiling
Sauteing
Braising
Simmering
What is Carryover Cooking?
When you cook a meal at another location.
The cooking the takes place once you place the casserole in the fridge.
When you add seasonings after the dish is complete.
The cooking that takes place after something is removed from the heat source.
Which is a mixture of flour, eggs, milk & seasonings?
A Breading
A Batter
Pancake mix
A Dredge
What is Searing?
Quickly browning on the range top or oven.
To pierce the meat.
To add seasonings to the meat.
A way to add texture.
Which is a quick dry cooking technique that uses a small amount of oil or fat over high heat?
Saute
Stir Fry
Which cooking method requires a Wok and less cooking time?
Saute
Stir-Fry
Which types of foods require a batter? Check all that apply.
Corn Dogs
Onion Rings
Doughnuts
Fish (Fish & Chips)
Which types of food could you cook on a griddle? Select all that apply.
Pancakes
Eggs
French Toast
Broccoli
Simmering temperature is 185-200 degrees F.
True
False
Poaching Temperature is:
200 degrees F
150-185 degrees F
185-200 degrees F
anything below 160 degrees F
What does it mean to blanch?
To partially cook food to change the flavor but keep the color.
To partially cook food to change the color but keep the flavor.
To steam.
To broil.
Select all food items that you would boil.
Corn on the cob
Pasta
A sandwich
Strawberries
Which types of food would you Broil? Select all that apply.
Garlic Bread
Banana Bread
Casseroles
Fish
Which type of cooking method uses a tight fitting lid in a closed environment?
Broiling
Basting
Steaming
Searing
Select all that are Combination Cooking Techniques.
Stewing
Boiilng
Braising
Breading
