WorksheetsBasic Methods of Cookery
Total questions: 20
Worksheet time: 3mins
Which method of cookery involves cooking food in water at 100∘ C?
Steaming
Boiling
Roasting
Grilling
What is the main difference between poaching and boiling?
Poaching uses oil, boiling uses water
Poaching is done at a lower temperature than boiling
Boiling is only for vegetables, poaching is only for meat
Poaching requires a lid, boiling does not
Which method of cookery is best for retaining the nutrients in vegetables?
Deep frying
Steaming
Roasting
Braising
Which of the following is NOT a dry heat method of cookery?
Grilling
Roasting
Stewing
Barbequing
What is the main characteristic of braising?
Cooking food quickly in a lot of oil
Cooking food slowly in a small amount of liquid after browning
Cooking food in steam only
Cooking food directly over a flame
Which method involves cooking food by submerging it completely in hot oil?
Shallow frying
Deep frying
Grilling
Steaming
Which method of cookery is most suitable for tender cuts of meat?
Stewing
Grilling
Braising
Boiling
What is the typical temperature range for roasting in a conventional oven?
60∘ C to 80∘ C
100∘ C to 120∘ C
160∘ C to 220∘ C
250∘ C to 300∘ C
Which method of cookery uses electromagnetic waves to heat food?
Roasting
Microwaving
Steaming
Braising
Which method is best for cooking delicate foods like eggs or fish without breaking them apart?
Boiling
Poaching
Grilling
Deep frying
What is the main advantage of shallow frying over deep frying?
Uses less oil
Cooks food faster
Adds more flavour
Retains more nutrients
Which method of cookery is commonly used for making casseroles?
Steaming
Stewing
Grilling
Barbequing
Barbequing is best described as:
Cooking food in water at a rolling boil
Cooking food over direct heat from charcoal or gas
Cooking food in a microwave oven
Cooking food in a covered pot with liquid
Which method of cookery is most likely to produce a crispy, golden-brown exterior?
Steaming
Deep frying
Poaching
Boiling
What is the main purpose of using a lid when braising?
To brown the food
To keep the food submerged in oil
To retain moisture and heat
To allow smoke to escape
Which method of cookery is most suitable for tough cuts of meat?
Grilling
Stewing
Roasting
Microwaving
Which of the following is NOT a characteristic of grilling?
Uses direct heat
Produces grill marks
Requires submerging food in liquid
Often done outdoors
Which method of cookery is best for quickly reheating leftovers?
Steaming
Microwaving
Braising
Roasting
What is the main difference between roasting and baking?
Roasting is for meat and vegetables, baking is for bread and cakes
Roasting uses water, baking uses oil
Baking is always done at higher temperatures
There is no difference
Which method of cookery is most likely to be used for making chips (hot chips/fries)?
Steaming
Deep frying
Poaching
Braising
