WorksheetsCooking Techniques Quiz
Total questions: 5
Worksheet time: 3mins
In order for food to cook, which of the following must be applied to the food?
Butter
Heat
Moisture
Salt
Which of the following is the transfer of heat from one item to another when the items come in direct contact with each other?
Conduction
Convection
Radiation
Infrared heat
Which of the following is NOT a dry-heat cooking method?
Roasting
Broiling
Grilling
Stir-frying
Which of the following is a cooking technique which involves food being completely immersed in hot fat and fried until it is done?
Stir-frying
Pan-frying
Deep-frying
Sautéing
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?
Simmering
Poaching
Boiling
Blanching
