Pan grilling involves cooking foods on the stove over intense heat in a heavy metal pan with a ridged bottom.

When stewing, bringing the liquid to a simmer separately helps

Which of the following is a benefit of sous vide cooking?

When should sauces be added to an item for grilling?

Which method is used for battered foods?

Cross-hatch marks are made during grilling and broiling to

The main difference between stews and braises is

To deglaze is to

Which cooking liquid is most appropriate for steaming?

For banquets, grilled foods can be prepared in advance by

What type of pan is used for stir-frying?

Poêléing is a variation of

Which cooking medium is best for deep frying?

What ingredient should be added to water for boiling vegetables?

Sauce vin blanc can be prepared using a velouté and the cuisson from

When deep poaching, the surface should have

To determine doneness for en papillote items, you should

Shallow poaching is a combination of

Barding and larding help to

Foods cooked en papillote are

A technique where radiant heat is below the food is called

Foods for deep poaching are

Which vegetable should be par-cooked before grilling?

Which foods are appropriate to deep-fry without coatings?

To braise meat, first sear it in hot fat to the desired color.

Steaming is a low and slow cooking technique.

Grilled foods must always be prepared à la minute.

All vegetables that will be grilled should first be blanched or parboiled.

Braising is not well-suited for less tender cuts of meat.

Grilling is best suited to tender cuts of meat, whereas broiling is best suited to tough cuts.

Steamed foods often retain more intrinsic flavor than other methods.

The most appropriate items for sautéing are naturally tender.

Dishes prepared en papillote are often presented to guests still in the wrapper.

Roasted meats should be allowed to rest before they are carved.

Zones on the grill are established to allow more than one grill cook to work at one time.

The pan should be covered during shallow poaching.

Heating the pan before adding oil is referred to as conditioning the pan.

The process of inserting strips of fat into lean meat is called larding.

During roasting, the pan should remain uncovered.

Shrimp should never be steamed in its shell.

Broiling is a slow cooking technique.

Meats to be grilled are often marinated first to ensure tenderness.

Fryer oil should be changed regularly to maintain quality.

Some grilled items may be finished in a hot oven.

Tempura and other battered deep-fried foods should be dark gold in color.

Flour is rarely used in contemporary braises and stews.

Because sautéing is quick, carryover cooking is not a concern.

Foods shallow poached are cooked with a combination of steam and simmering liquid.

Foods deep poached or simmered can be kept warm briefly without loss of quality.