dry heat
1. What cooking method is used when food is cooked directly over an open flame?
Grilling
1. What cooking method involves cooking food in boiling water?
Boiling
1. What combination method starts with searing and finishes with slow cooking in liquid?
Braising
1. What kitchen tool is used to flip pancakes?
A spatula
1. In which country did pizza originate?
Italy
2. Which dry-heat method uses hot air circulating in an oven?
Baking
2. What is the temperature range of poaching?
About 70–82 °C (160–180 °F).
2. What is the difference between braising and stewing?
Braising uses larger pieces of meat and less liquid, stewing uses smaller pieces and more liquid.
2. Which piece of equipment is essential for steaming vegetables?
A steamer basket or steaming pot.
2. What is the main ingredient in hummus?
Chickpeas
3. What is the main difference between roasting and baking?
Roasting is usually for meats/vegetables, while baking is mainly for breads, pastries, and desserts.
3. Why is steaming considered a healthy cooking method?
Because it preserves nutrients, requires no added fat, and keeps natural flavors.
3. Why are tougher cuts of meat ideal for braising?
Because slow, moist cooking breaks down collagen and makes the meat tender.
3. What is the difference between a saucepan and a stockpot?
A saucepan is smaller with a single handle, used for sauces; a stockpot is large with two handles, used for soups and stocks.
3. Which Asian country is famous for sushi?
Japan
4. Why is searing meat before roasting important?
Because it creates a flavorful crust and seals in juices.
4. What happens to starch in rice during simmering?
The starch absorbs water, swells, and gelatinizes, making the rice tender.
4. How does pressure cooking alter traditional combination methods?
It reduces cooking time by raising pressure and temperature inside the pot.
4. Why are cast iron pans valued in professional kitchens?
Because they retain heat well, give even cooking, and add flavor through seasoning.
4. What is the significance of “Mole” in Mexican cuisine?
It is a traditional Mexican sauce with cultural and historical value, often considered a celebratory dish.
5. Explain how heat transfer occurs in grilling versus broiling.
Grilling transfers heat from below (direct radiation), while broiling transfers heat from above.
5. Compare the differences between braising liquids and poaching liquids.
Poaching uses a flavorful but delicate liquid (often water or broth), while braising uses a more concentrated, seasoned liquid with fats.
5. Explain how flavors develop differently in stewing versus sous-vide cooking.
Stewing develops deep, mixed flavors over time, while sous-vide keeps flavors pure and natural through controlled low-temperature cooking.
5. Compare the functions of a convection oven and a combi oven.
A convection oven circulates hot air for even cooking, while a combi oven can cook with dry heat, moist heat, or both.
5. Explain how the Columbian Exchange changed world diets.
It introduced new foods (like potatoes, tomatoes, corn, and cocoa) between the Old World and the New World, transforming global diets.