Cooking methods
Instructor:
Chef Luepnitz
Results:
Name:
Class:
Period:
Date:
1. The dry heat method in which the heat source is located above the food is known as?
a. sautéing
b. grilling
c. broiling
d. roasting
e. baking
2. Which of the following is not a reason to allow foods to rest before serving?
a. Allow carryover cooking to take place
b. Allow foods moisture to permeate fully
c. Allow food to reach its proper doneness
d. Aloe time for proper plating and presentation
e. Allow time for clean-up
3.
When sautéing foods, you?
a. Turn the food only bonce
b. Turn the food several times
c. Cook it quickly in oil that covers the food
d. Allow the pan itself to cook the food without any kind of fat
e. Always cover the pan
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4.
Which of the following is not a moist heat method of cooking?
a. Steaming
b. Smothering
c. Poaching
d. Simmering
e. boiling
5.
in which of the following cooking methods is the foods not completely covered with water?
a. poaching
b. stewing
c. braising
d. boiling
e. simmering
6.
the temperature of the liquid when poaching food is?
a. 120 F-130F
b. 130F-140F
c. 140F-150F
d. 150F-160F
e. 160F-170f
7.
the dry heat method that uses a pan with no fat is called?
a. Sautéing
b. smothering
c. searing
d. pan broiling
e. sweating
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8.
the dry heat method that uses lower heat than sautéing is called?
a. Searing
b. Sweating
c. Pan frying
d. Pan broiling
e. Stir frying
9.
Cooking food in a small amount of hot fat just long enough to color the outside of the food
is known as?
a. searing
b. pan frying
c. pan broiling
d. stir frying
e. dry sautéing
10. which of the following is not a variation of sautéing?
a. Stir frying
b. searing
c. pan broiling
d. sweating
e. pan frying
11. for pan frying, the oil should be deep enough to?
a. Cover the food completely
b. Come ¾ of the way up the sides of the food
c. Come ½ of the way up the sides of the food
d. Come ¼ of the way up the sides of the food
e. Just cover the bottom of the food
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12. The temperature at which most foods are pan fried is?
a. 200 F
b. 250 F
c. 275 F
d. 350 F
e. 375 F
13. The temperature at which deep-fried foods are cooked is?
a. 225 F-250 F
b. 250 F -275 F
c. 275 F-300 F
d. 300 F -350 F
e. 350 F- 375 F
14. Which are the two cooking methods that use both dry and moist heat?
a. Braising and stewing
b. Braising and poaching
c. Stewing and simmering
d. Poaching and steaming
e. Stewing and poaching
15. Which of the following is not a method of heat transfer for a moist heat method?
a. Steam
b. Metal of the pan or pot
c. Liquid in the pot
d. Oil in the pan
e. Burner of the heat source
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16. The first step in braising is
a. simmering
b. securing
c. smothering
d. pan broiling
e. blanching
17. which term does indicate a name for doneness in a moist heat method of cooking?
a. parcooked
b. parboiling
c. sautéed
d. blanched
e. fully cooked
18. searing is the first step in which cooking method?
a. stewing
b. steaming
c. parboiling
d. poaching
e. simmering
19. When a protein turns brown as is cooks, is referred to as the?
a. Dry sautéing
b. Maillard reaction
c. Caramelized
d. Fully cooked
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20. Foods that turn brown when the sugars on their surface get hot are known as?
a. Maillard Reaction
b. caramelized
c. searing
d. pan frying
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