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Which type of heat transfer does not require physical contact between the heat source and the food being cooked?
a. Conduction
b. Radiation
c. Advection
d. Convection
Radiation
Which dry-heat cooking method cooks food items on a hot, flat surface or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet?
a. Sautéing
b. Griddling
c. Roasting
d. Broiling
Griddling
Which dry-heat cooking method cooks food rapidly in a small amount of fat over relatively high heat?
a. Sautéing
b. Griddling
c. Roasting
d. Broiling
Sauteing
In which dry-heat cooking method is food cooked over a very high heat, generally in a wok with little fat, and stirred quickly?
a. Pan-frying
b. Deep-frying
c. Stir-frying
d. Griddling
Stir-frying
Which deep-frying method involves gently dropping a breaded or batter-coated food in hot oil, where it falls to the bottom of the fryer and then swims to the surface?
a. Basket method
b. Swimming method
c. Double-basket method
d. Smoking-point method
Swimming Method
Which dry-heat cooking method uses high heat from a source located above the food?
a. Broiling
b. Grilling
c. Stir-frying
d. Pan-frying
Broiling
Which combination cooking method is primarily used for large pieces of meat?
a. Poaching
b. Braising
c. Stewing
d. Searing
Braising
Blanching is also called
a. shocking.
b. parcooking.
c. steaming.
d. roasting.
Parcooking
Which moist-heat cooking method involves partially cooking food so that cooks can then quickly finish cooking it later?
a. Simmering
b. Poaching
c. Blanching
d. Steaming
Blanching
Which deep-frying method involves breading the food, placing it in a basket, lowering the basket and food into hot oil, and then lifting it all out with the basket when the food is done?
a. Basket method
b. Swimming method
c. Double-basket method
d. Smoking-point method
Basket Method
The cooking liquid used to shallow poach an item is called a(n)
a. au jus.
b. roux.
c. cuisson.
d. coulis.
cuisson
Which cooking method includes broiling and roasting?
a. Dry-heat
b. Moist-heat
c. Sous vide
d. Combination cooking
Dry-Heat
Which combination cooking method is used for smaller pieces of food?
a. Searing
b. Braising
c. Stewing
d. Poaching
Stewing
Sous vide is French for
a. caisson.
b. under vacuum.
c. paupiettes.
d. parboiling.
Under Vacuum
Which moist-heat cooking method involves completely submerging food in a liquid that is at a constant, moderate temperature?
a. Steaming
b. Blanching
c. Poaching
d. Simmering
Simmering
Which dry-heat cooking method requires the use of fat and oil?
a. Broiling
b. Grilling
c. Roasting
d. Sautéing
Sauteing
Which type of material is safe for microwave use?
a. Grocery bag
b. Metal
c. Foil
d. Ceramic
Ceramic
Which foods are commonly poached?
a. Chicken and seafood
b. Lamb and veal
c. Steak and shellfish
d. Pork and lamb
Chicken and Seafood
What temperature range is required for poaching?
a. 140°F–160°F (60°C–71°C)
b. 160°F–180°F (71°C–82°C)
c. 180°F–200°F (82°C–93°C)
d. 200°F–220°F (93°C–104°C)
160°F–180°F (71°C–82°C)
The moist-heat cooking method whereby naturally tender foods are submerged in a liquid maintaining a constant temperature between 160°F and 180°F (71°C and 82°C) is called
a. simmering.
b. poaching.
c. blanching.
d. steaming.
Which cooking method slowly cooks items in an oven with hot, dry air?
a. Baking
b. Grilling
c. Broiling
d. Searing
Broiling
When food continues to cook even after it is removed from the heat source, it is called
a. resting time.
b. carryover cooking.
c. parcooking.
d. recovery time.
Carryover Cooking
The temperature at which fats begin to break down is called the
a. steaming point.
b. smoking point.
c. cooling point.
d. breaking point.
Smoking Point
The point when an item rises to the surface of the oil and appears golden brown is called its
a. smoking point.
b. shocking point.
c. float.
d. recovery time.
Which moist-heat cooking method cooks food using a combination of steam and a liquid bath?
a. Simmering
b. Shallow poaching
c. Blanching
d. Steaming
Shallow Poaching