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WorksheetsCooking Methods Quiz
Total questions: 36
Worksheet time: 18mins
What does convection mean in cooking terms?
Currents of air, steam, water, or fat carry heat to food.
Something hot touches the food.
Heat radiates from a heat source to the food.
Cooking without any water or steam.
Which cooking method involves no moisture being added?
Dry heat methods
Moist heat methods
Combination methods
Radiation methods
What is the main characteristic of sautéing?
Toss quickly in a pan with very little fat and a fairly high heat.
Cook in a moderate amount of fat over moderate heat.
Submerge completely in cooking oil.
Cook with no added fat.
Which cooking method uses a wok instead of a sauté pan?
Stir fry
Deep fry
Pan broil
Convection
What is the temperature used for deep frying as mentioned in the document?
350 degrees Fahrenheit
250 degrees Fahrenheit
450 degrees Fahrenheit
300 degrees Fahrenheit
What is the method of cooking food by exposing it to hot, dry air in an oven, usually done in a shallow pan?
Grilling
Roasting
Steaming
Braising
Which cooking method involves cooking food in water that is hot but not bubbling, usually for tender foods like eggs?
Boiling
Poaching
Simmering
Stewing
What is the term for cutting food into small, irregular pieces?
Cube
Dice
Chop
Julienne
Which method involves cooking food in water that is bubbling gently, usually for foods that need to cook for a long time?
Simmering
Boiling
Grilling
Steaming
What is the term for cutting food into long thin matchstick shapes about 2 inches long and ¼ inch thick?
Mince
Julienne
Dice
Cube
What is the purpose of scoring food?
To add color to the food
To make shallow cuts for tenderizing and sauce absorption
To remove the outer layer of a fruit
To mix ingredients into one mass
Which tool is used to remove the zest from a citrus fruit?
Blender
Pastry brush
Zester
Whisk
What does it mean to blend ingredients?
To cut into small pieces
To combine ingredients into one mass
To mix so that parts are indistinguishable
To beat rapidly to introduce air
What is the technique called when you mix ingredients by gently turning one part over another?
Whip
Fold-in
Knead
Toss
What is the purpose of dredging food?
To add a thin layer of food on top of another
To lightly coat food in a powdered substance
To pour liquid over food
To immerse food in a marinade
What does it mean to "sift" in cooking?
To remove floating matter from a liquid
To pass dry ingredients through a fine-mesh strainer
To separate water from solid food
To rub oil on a cooking surface
What is the purpose of "skimming" in cooking?
To add air to dry ingredients
To remove floating matter from a liquid
To separate solid particles from a liquid
To prevent food from sticking
How would you "drain" food in a kitchen setting?
By using a fine-mesh strainer
By removing floating matter
By separating water from solid food
By rubbing oil on a surface
What does "strain" mean in culinary terms?
To rub oil on a cooking surface
To separate solid particles from a liquid using a sieve
To pass dry ingredients through a strainer
To remove floating matter from a liquid
What is the purpose of "greasing" in cooking?
To add air to dry ingredients
To remove floating matter from a liquid
To rub shortening, fat, or oil on a cooking surface
To separate solid particles from a liquid
What is the method of heat transfer that involves the transfer of heat through a solid object by contact?
Convection
Radiation
Conduction
Evaporation
Which method of heat transfer involves the transfer of heat in liquids and gases?
Conduction
Convection
Radiation
Insulation
What is the process called when food is boiled until it is only partially cooked?
Blanching
Parboiling
Sautéing
Grilling
What is the Maillard reaction?
A process where sugar molecules break down
A reaction involving amino acids and proteins
A method of boiling food
A type of heat transfer
At what temperature does caramelization typically occur?
212°F (100°C)
320°F (160°C)
400°F (200°C)
500°F (260°C)
What is "Carry Over Cooking"?
Cooking food in a microwave
Cooking food after it is removed from a heat source
Cooking food in boiling water
Cooking food in a pressure cooker
What does "Recovery Time" refer to in cooking?
Time taken for food to cool down
Time taken for a pan to heat up again after food is added
Time taken for food to marinate
Time taken for food to be served
What is "Searing" in cooking?
Cooking food in a large amount of water
Cooking food in a small amount of fat just long enough to color the outside
Cooking food in a slow cooker
Cooking food in a steamer
What does "Sweating" mean in cooking?
Cooking food in a large amount of oil
Cooking food uncovered over low heat in a small amount of fat until it softens
Cooking food in a deep fryer
Cooking food in a microwave
To cook in liquid at 212 degrees
Heat
Boil
Dice
Dot
Match the following cooking methods.
Grilling
Roasting
Poaching
Sauteing
To cook in the oven with intense heat coming from above, it tends to crisp and brown the food quickly.
Bake
Fry
Broil
Boil
What cooking method is this?
Grilling
Roasting
Sauteing
Boiling
What cooking method is pictured?
Roasting
Stewing
Poaching
Grilling
What is the term for cooking food slowly in a small amount of liquid in a covered pot?
Steaming
Braising
Frying
Grilling
Which cooking technique involves cooking food quickly in a small amount of oil over high heat?
Boiling
Stewing
Sautéing
Poaching
