Heat transfer
What type of heat transfer occurs when a steak touches a hot frying pan?
Conduction
At what temperature does water boil?
100°C
Is roasting a moist or dry heat cooking method?
Dry heat.
What is the main liquid in béchamel sauce?
Milk.
Why should ovens be preheated before baking?
To ensure even and correct cooking.
What type of heat transfer cooks food in a fan-forced oven?
Convection
What temperature range is used for poaching?
93°C to 96°C
Which cooking method uses a minimum amount of liquid and serves the food with the cooking liquid?
Stewing.
What is the main liquid in velouté sauce?
Stock.
What is the purpose of resting roast meat before carving?
Allows juices to redistribute and keeps meat tender.
What type of heat transfer is used when cooking under a grill or in a toaster?
Radiation
Name one advantage of steaming food.
Retains nutrients, colour, flavour, or requires no fat.
Which method cooks food in a covered container with liquid reaching about halfway up the food?
Braising.
What thickener is used in both béchamel and velouté?
White roux.
What temperature should chicken reach when roasted?
70°C
Why are saucepan handles often made from wood or plastic?
They are poor conductors of heat and stay cool.
Why are root vegetables usually started in cold water?
To remove bitter compounds and promote even cooking.
Which cooking method is approximately twice as fast as boiling?
Steaming.
Which sauce would commonly be used in lasagna?
Béchamel.
What is the Maillard Reaction?
The browning reaction that creates flavour, colour, and aroma when proteins and sugars are heated.
Explain the difference between conduction and convection.
Conduction transfers heat through direct contact, while convection transfers heat through moving air or liquid.
What is the main difference between boiling and poaching?
Boiling uses vigorous bubbling at 100°C; poaching uses gentle liquid just below boiling.
Explain one difference between braising and stewing.
Braising cooks larger pieces partially covered by liquid; stewing cooks smaller pieces immersed in minimal liquid and served with the liquid.
Compare béchamel and velouté in one sentence.
Béchamel is a creamy milk-based white sauce while velouté is a savoury stock-based white sauce.
What is the difference between baking and roasting?
Baking generally cooks foods without added fat (cakes, bread, pastries), while roasting uses dry heat with added fat/oil, usually for meats and vegetables.