Cooking methods
The three types of cooking techniques are:
a. Moist
b. Dry
c. Combination
d. Frying
e. A, b and c
What is the process of that occurs in when a
piece of chicken turns brown during
sauteeing?
a. simmering
b. braising
c. carmelization
Baking is a cooking technique that:
a. Uses dry heat in a closed environment
b. Large amounts of coil
c. Requires liquid to reach halfway up the
protein or vegetable
What cooking technique uses a small amount of
oil in a shallow pan?
a. Roasting
b. Sautéing
c. Simmering
A cooking technique that requires a wok is?
a. Stir Fry
b. Sauteing
c. Poaching
Which of these cooking techniques is considered
a dry cooking technique?
a. Frying
b. Braising
c. Stewing
d. Poaching
This method of cooking does not require any
additional liquids.
a. Sauteeing
b. Braising
c. roasting
What does dredging require?
a. Coating food with seasoned flour
b. Dipping food in batter
c. Creating cross hatch marks
Which cooking method places food directly
under a heat source?
a. Grilling
b. Broiling
c. Roasting
Which method of cooking has you heating a
moderate amount of fat in a pan before
adding food.
a. Grilling
b. Pan Frying
c. Braising
Which moist cooking method partially cooks
food by boiling it?
a. Stewing
b. Braising
c. Blanching
d. Simmering
Which cooking method uses a liquid that is
slightly cooler than boiling?
a. Stewing
b. Simmering
c. Blanching
Which ingredient enhances the taste of food
without changing the flavor?
A. Vanilla
B. Seasonings
C. Herbs
Flavorings are an ingredient that:
A. Changes the entire taste of the food
B. Provides little to no enhancement
C. Enhances the natural flavor of the food
MSG is considered a:
A. Seasoning
B. Flavoring
C. Flavor enhancer
Onions including leeks, scallions & shallots are
considered a:
A. Spice
B. Flavoring
C. seasoning