Cooking Methods Review

Dry Heat

100

Cooking food uncovered without added liquid or fat is...

A) Dry Heat

B) Moist Heat

C) Cooking in Fat 

A) Dry Heat

200

Cooking food in a hot oven using indirect heat is ______________.

Baking

300

 ___________ is cooking food on a grate over an open flame below the food.

Grilling

400

Cooking food under direct heat is ______________.

Broiling

500

Cooking food by surrounding it with hot air for a longer period of time is ______________.

Roasting 

Moist Heat

100

 Cooking food in added liquid is __________________. 

A) Dry Heat

B) Moist Heat

C) Cooking in Fat

B) Moist Heat

200

 ____________is cooking a food (such as pasta) in a liquid that has reached the highest temperature possible.

Boiling 

300

___________ is cooking a food in a liquid at temperature just below boiling.

Simmering 

400

____________ is cooking food in a small amount of liquid at temperatures just below simmering. Eggs may be cooked this way.

Poaching 

500

 ___________ is cooking food over, but not in, boiling water.

Steaming

Cooking in Fat

100

 Cooking food in added fat is __________________. 

A) Dry Heat

B) Moist Heat

C) Cooking in Fat

C) Cooking in Fat

200

Which cooking method involves immersing food in hot fat without making contact with the cooking vessel?

Deep-Fat Frying

300

___________ is stirring small pieces of food over high heat is a small amount of oil until just tender.  A wok is often used for this.

Stir-Frying

400

A method of frying food in a small amount of hot fat in a skillet over moderate heat.

Sauteing 

500

___________ is cooking food in enough fat to fully cover it.

Deep-Fat Frying

Cooking Info

100

Which Material is not microwave safe?

A) Glass

B) China

C) Metal

D) Pottery

C) Metal

200

Which cooking method transfers heat through direct contact? 

A) Conduction

B) Convection

C) Radiation

A) Conduction

300

A method of transferring heat as waves of energy

A) Radiation

B) Convection

C) Conduction

A) Radiation

400

Which cooking method transfers heat through the movement of molecules in the air or liquid? 

A) Radiation

B) Convection

C) Conduction 

B) Convection

500

The ________________ is a chemical reaction between amino acids and sugars when food is exposed to heat.

Maillard reaction