ProStart Level 1
Name
Chapter 5.3 Cooking Methods
Due date
1 point per question unless noted otherwise
Points possible
You are expected to COMPLETE ALL WRITTEN CHAPTER ASSIGNMENTS ON TIME. You may turn the
assignment in early. Not completing the required chapter work will result in a lower class grade and may result in
you being removed from the class at semester. NO EXTRA CREDIT WILL BE GIVEN FOR INCOMPLETE
ASSIGNMENTS.
You need to READ the information in the chapter – Do not just look up the information.
This information will be on the National Restaurant Association Level 1 exam which will also be your semester final.
Answer all questions fully I will not grade the assignment if you don’t follow these directions!
You can email me the completed assignment at dsosa@tfd215.org
Completed assignments will be graded as follows:
Early
5 extra
credit points
On time
63 points
maximum
Late 1 day
50 points
maximum
Late 2 days
44 points
maximum
Late 3 days
38 points
maximum
Late 4 days
32 points
maximum
Late 5 days
1 point
maximum
Objectives: After reading Section 5.3, you should be able to answer the following questions:
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List and explain how the three types of cooking work.
Describe dry-heat cooking methods and list the foods to which they are suited.
Describe moist-heat cooking methods and list the foods to which they are suited.
Describe combination-heat cooking methods and list the foods to which they are suited.
Identify ways to determine if a food is done cooking.
List guidelines for plating or storing food that has finished cooking.
Directions: Fill in the blanks as you read the section in the textbook or listen to lecture or
demonstration.
Cooking Methods
1. What are the three general types of cooking methods?
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Heat Transfer
1. Explain the difference among conduction, convection, and radiation. 3pts.
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2. Define Infrared heat:
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(Continued on the next page)
Dry Heat Cooking Methods
1. What is dry-heat cooking? _____________________________________________________________________________________________
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2. Define Barding: _________________________________________________________________________________________________________
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3. Define Larding: _________________________________________________________________________________________________________
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4. Define Marinating: _____________________________________________________________________________________________________
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5. Name and define the 4 dry heat cooking methods without fat: 4 pts.
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6. Name and define the 4 dry heat cooking methods with fat:
4 pts.
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(Continued on the next page)
7. What is carryover cooking? ____________________________________________________________________________________________
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8. What is griddling? ______________________________________________________________________________________________________
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9. What is batter? _________________________________________________________________________________________________________
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10. What is breading? ______________________________________________________________________________________________________
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11. Define “Float”: __________________________________________________________________________________________________________
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12. List and describe the 3 methods of deep frying.
3 pts.
13. What is recovery time?_________________________________________________________________________________________________
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14. What is smoking point? ________________________________________________________________________________________________
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Moist-Heat Cooking Methods
1. What is moist-heat cooking? ____________________________________________________________________________________________
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(Continued on the next page)
2. Name and define the 5 moist heat cooking methods: 5 pts.
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3. Which type of cooking would take longer, poaching or simmering? Why?
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4. How do dry-heat and moist-heat cooking methods differ?
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Combination-Cooking Methods
1. Why are braising and stewing called combination-cooking methods?
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2. Which foods are best suited for each?
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3. What are the differences between braising and stewing?
2 pts.
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(Continued on the next page)
4. List and describe the 3 techniques of braising.
3 pts.
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5. Match each stewing technique with it definition.
1. Blanquette:
2. Bouillabaisse:
3. Fricassee:
4. Goulash:
5. Navarin:
3 pts.
a. A stew usually prepared from mutton or lamb, with a garnish of root
vegetables, onions and peas.
b. A French term for stew that means “restores the appetite.”
c. A special type of fish stew, usually prepare with eel.
d. A Mediterranean fish stew combining a variety of fish and shellfish.
e. A white stew, made from veal, poultry, or small game.
f.
6. Ragout:
7. Matelote:
Hungarian stew made from beef, veal, or poultry, seasoned with
paprika, and generally served with potatoes or dumplings.
g. A white stew made traditionally from veal, chicken, or lamb, garnished
with mushrooms and pearl onions, and served in a white sauce.
Other Cooking Methods
1. Define Sous Vide Cooking.
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2. Define Microwave Cooking.
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(Continued on the next page)
Determining Doneness
1. What are two important qualities cooks look for to determine doneness?
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2. Define portioning: ______________________________________________________________________________________________________
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3. Define Overportioning: ________________________________________________________________________________________________
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4. Define Plating: __________________________________________________________________________________________________________
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5. Define Garnish: _________________________________________________________________________________________________________
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6. List the guidelines for arranging plates:
5 pts.
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(Continued on the next page)
7. List the guidelines for storing food?
4 pts.
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8. Benny Gordon says that part of mise en place is determining which cooking method to use for each food. In
a Cajun restaurant, which types of cooking might be most common?
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9. Why is it important for Alex to recognize doneness in different foods?
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