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Cooking Methods Quiz

Total questions: 99

Worksheet time: 3hrs 30mins

Name
Class
Date
1.

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.

a)

Parboiling

b)

Blanching

c)

Simmering

d)

Convection

e)

Boiling

2.

For each of the following examples, indicate whether the method of cooking is moist, dry, or combination cooking.

4 lines
3.

Stir Fry

a)

Moist cooking

b)

Dry cooking

c)

Combination cooking

4.

Grill

4 lines
5.

Steam

4 lines
6.

Poach

4 lines
7.

Sauté

4 lines
8.

Stew

4 lines
9.

Braise

4 lines
10.

Boiling

4 lines
11.

The process of cooking sugar to high temperatures.

a)

Dry cooking techniques

b)

Combination cooking

c)

Moist cooking techniques

d)

Caramelization

e)

Evaporates

12.

To use liquid instead of oil for heat energy needed to cook food.

a)

Combination cooking

b)

Evaporates

c)

Coagulate

d)

Dry cooking techniques

e)

Moist cooking techniques

13.

To use both moist and dry cooking techniques.

a)

Evaporates

b)

Dry cooking techniques

c)

Combination cooking

d)

Moist cooking techniques

e)

Coagulate

14.

The matter in cells and tissue that gives them color.

a)

Moist cooking techniques

b)

Pigment

c)

Dry cooking techniques

d)

Combination cooking

e)

Evaporates

15.

Moisture that escapes into the air.

a)

Evaporates

b)

Dry cooking techniques

c)

Moist cooking techniques

d)

Combination cooking

e)

Coagulate

16.

When the proteins in food change from a liquid or semi-liquid state to a drier, solid state.

a)

Moist cooking techniques

b)

Combination cooking

c)

Evaporates

d)

Dry cooking techniques

e)

Coagulate

17.

To use metal, and the radiation of hot air, oil, or fat to transfer heat.

a)

Dry cooking techniques

b)

Evaporates

c)

Combination cooking

d)

Moist cooking techniques

e)

Coagulate

18.

To cook food directly under a primary heat source.

a)

Carryover cooking

b)

Broiling

c)

Dredging

d)

Open-spit roast

e)

Sear

19.

A semi-liquid mixture containing ingredients such as flour, milk, and eggs.

a)

Sear

b)

Open-spit roast

c)

Carryover cooking

d)

Batter

e)

Dredging

20.

The time it takes for the fat or oil to return to the preset temperature.

a)

Sear

b)

Dredging

c)

Recovery time

d)

Open-spit roast

e)

Carryover cooking

21.

The cooking that takes place after you remove something from the heat source.

a)

Carryover cooking

b)

Sear

c)

Open-spit roast

d)

Dredging

e)

Breading

22.

Foods that are cooked completely submerged in heated fat or oil.

a)

Carryover cooking

b)

Open-spit roast

c)

Dredging

d)

Deep-fried

e)

Sear

23.

To coat foods with flour or finely ground crumbs.

a)

Carryover cooking

b)

Open-spit roast

c)

Sear

d)

Breading

e)

Dredging

24.

A coating made of eggs and crumbs.

a)

Open-spit roast

b)

Breading

c)

Dredging

d)

Carryover cooking

e)

Sear

25.

To quickly brown food at the start of the cooking process.

a)

Open-spit roast

b)

Carryover cooking

c)

Sear

d)

Dredging

e)

Breading

26.

The cooking style in which fat covers about one-half to three-quarters of the food.

a)

Open-spit roast

b)

Carryover cooking

c)

Dredging

d)

Pan-fry

e)

Sear

27.

To place the food on a metal rod or long skewer and slowly turn it over the heat source.

a)

Open-spit roast

b)

Carryover cooking

c)

Sear

d)

Dredging

e)

Breading

28.

Why shouldn’t meat be salted prior to broiling?

4 lines
29.

Why should you shock foods after blanching them?

4 lines
30.

How does carryover cooking affect the cooking process?

4 lines
31.

How do flavors change when cooking with dry heat?

4 lines
32.

What are the advantages of simmering over boiling?

4 lines
33.

What are the differences between sauté and pan fry?

4 lines
34.

What is the objective of combination cooking?

4 lines
35.

What is color fade and how can you prevent it?

4 lines
36.

The liquids that form the foundation of sauces and soups.

a)

Thickening agent

b)

Coulis

c)

Sauces

d)

Purée

e)

Gelatinization

37.

A combination of fresh herbs and vegetables.

a)

Purée

b)

Coulis

c)

Sauces

d)

Gelatinization

e)

Thickening agent

38.

Add liquid and stir until the drippings are dissolved.

a)

Sauces

b)

Thickening agent

c)

Purée

d)

Gelatinization

e)

Sauce espagnole

39.

A food that has been mashed, strained, or finely chopped into a smooth pulp.

a)

Purée

b)

Sauces

c)

Thickening agent

d)

Gelatinization

e)

Coulis

40.

Purified butterfat.

a)

Gelatinization

b)

Thickening agent

c)

Purée

d)

Sauces

e)

Relish

41.

A thickened brown sauce.

a)

Purée

b)

Gelatinization

c)

Thickening agent

d)

Sauces

e)

Sauce espagnole

42.

An emulsified sauce of egg yolks and clarified butter.

a)

Gelatinization

b)

Thickening agent

c)

Purée

d)

Hollandaise sauce

e)

Sauces

43.

Half espagnole sauce and half brown stock that has been reduced by half.

a)

Gelatinization

b)

Sauces

c)

Purée

d)

Thickening agent

e)

Demi-glace

44.

A sauce made from a fruit or vegetable purée.

a)

Coulis

b)

Sauces

c)

Thickening agent

d)

Gelatinization

e)

Purée

45.

A sauce that may be cooked or pickled in a seasoned solution of vinegar or in a brine.

a)

Purée

b)

Gelatinization

c)

Thickening agent

d)

Sauces

e)

Relish

46.

The leading sauces.

a)

Mother sauces

b)

Sauces

c)

Purée

d)

Thickening agent

e)

Gelatinization

47.

Flavored, thickened liquids.

a)

Thickening agent

b)

Sauces

c)

Coulis

d)

Gelatinization

e)

Purée

48.

A combination of raw vegetables or fruits, spices, onions, and chiles.

a)

Sauces

b)

Salsa

c)

Thickening agent

d)

Purée

e)

Gelatinization

49.

Equal parts of fat and flour by weight.

a)

Gelatinization

b)

Thickening agent

c)

Purée

d)

Sauces

e)

Roux

50.

An ingredient used in the thickening process.

a)

Thickening agent

b)

Purée

c)

Sauces

d)

Gelatinization

e)

Coulis

51.

A sauce made by thickening a light-colored stock with a light-colored roux.

a)

Gelatinization

b)

Sauces

c)

Thickening agent

d)

Velouté

e)

Purée

52.

The process in which starch granules absorb moisture when added to liquid.

a)

Gelatinization

b)

Sauces

c)

Thickening agent

d)

Coulis

e)

Purée

53.

A sauce made by thickening milk with a white roux.

a)

Gelatinization

b)

Purée

c)

Thickening agent

d)

Sauces

e)

Béchamel sauce

54.

Specialty soups made from fish, seafood, or vegetables.

a)

Cream soups

b)

Bisques

c)

Chowders

d)

Consommé

e)

Purée soups

55.

A cold version of potato-leek soup.

a)

Vichyssoise

b)

Bisques

c)

Consommé

d)

Cream soups

e)

Purée soups

56.

Soups that are thickened by grinding the soup’s main ingredient.

a)

Consommé

b)

Bisques

c)

Cream soups

d)

Cold soups

e)

Purée soups

57.

A floating mass that forms and helps in clarification.

a)

Purée soups

b)

Cream soups

c)

Bisques

d)

Consommé

e)

Raft

58.

Soups that are velvety-smooth thick soups.

a)

Bisques

b)

Cream soups

c)

Cold soups

d)

Consommé

e)

Purée soups

59.

A concentrated, clear soup made from a rich broth.

a)

Bisques

b)

Cream soups

c)

Cold soups

d)

Purée soups

e)

Consommé

60.

To remove particles as they float to the top.

a)

Consommé

b)

Purée soups

c)

Bisques

d)

Cream soups

e)

Clarify

61.

Specialty soups that are usually made from shellfish and contain cream.

a)

Cold soups

b)

Bisques

c)

Purée soups

d)

Cream soups

e)

Consommé

62.

The process of cooking vegetables in fat over low heat to allow the release of moisture.

a)

Sweating

b)

Consommé

c)

Purée soups

d)

Cream soups

e)

Bisques

63.

Soups that may be cooked or uncooked.

a)

Cold soups

b)

Cream soups

c)

Consommé

d)

Bisques

e)

Purée soups

64.

What are the advantages and disadvantages of commercial bases?

4 lines
65.

How can you tell the quality of commercial bases?

4 lines
66.

Why should the liquid be cold when starting a stock?

4 lines
67.

Why should you blanch bones before making a stock?

4 lines
68.

Why do you roast bones for brown stock?

4 lines
69.

What are the main components of most sauces?

4 lines
70.

What quality should you look for in a sauce thickened through gelatinization?

4 lines
71.

Why are the five basic sauces called “mother sauces”?

4 lines
72.

Why should you use clarified butter when making a roux? Explain the two methods of adding roux to a sauce.

4 lines
73.

In addition to thickening a sauce, how does reduction improve a sauce?

4 lines
74.

What are the two categories of thick soups?

4 lines
75.

What is the difference between bisque and chowder?

4 lines
76.

What are two examples of clear soups?

4 lines
77.

Why are international soups more popular than ever before?

4 lines
78.

Why do you sweat vegetables when making soup?

4 lines
79.

Identify 5 different unsanitary kitchen practices Jessica and/or David exhibited. For each unsanitary practice, describe the CORRECT procedure Jessica or David should have used in the kitchen. (5 points)

4 lines
80.

Identify 3 possible foodborne illnesses that may have caused the family to suffer flu-like symptoms. For each illness, describe what they could have done to prevent contamination. (3 points)

4 lines
81.

Identify three items that Jessica and David should avoid and the possible food borne illness associated with that food. (3 points)

4 lines
82.

Match the following food items to their associated foodborne illness.

a)

the meat at the top of the refrigerator shelf - E-coli

b)

The foiled baked potatoes - Botulism

c)

the slightly opened canned foods - Botulism

83.

Read each description carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.

a)

Laceration

b)

Cardiopulmonary resuscitation

c)

Flammable

d)

Avulsion

e)

Heimlich maneuver

84.

Read each definition carefully. Match each description with the correct key term. Use each term only once. Check your answers before turning in your paper.

a)

Contaminated

b)

Toxins

c)

Sanitation

d)

Sanitary

e)

Foodborne illness

85.

Source of danger.

(a)  

86.

When two or more people become sick after eating the same food.

(a)  

87.

Tiny and single-celled microorganisms.

(a)  

88.

Disease that causes inflammation of the liver and is transmitted to food by workers.

(a)  

89.

Larger than bacteria and viruses and must live in or on a host to survive.

(a)  

90.

Found in soil, plants, animals, water, and air.

(a)  

91.

Fuzzy-looking spores that grow at nearly any temperature.

(a)  

92.

Reducing the number of microorganisms on the surface.

(a)  

93.

Used in food storage and preparation areas to control pests.

(a)  

94.

What are two reasons for using gloves in food service?

4 lines
95.

What are two instances when you should change single-use disposable gloves?

4 lines
96.

Which is safer, a sharp knife or a dull knife? Why?

4 lines
97.

What are two things you need to ask yourself before lifting a heavy object?

4 lines
98.

What are three precautionary measures you should take before cleaning kitchen equipment?

4 lines
99.

List and describe four classes of fires. What fire extinguisher(s) can be used for each one?

4 lines

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