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Level 1, Chapter 18-Cooking Methods

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30 questions
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Question 30
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In the basket method, bread the food, place it in a basket, lower the basket and food into the hot oil, and then lift it all out with the basket when the food is done.
True
False
When poaching, cook food between 180°F and 200°F (82°C and 93°C).
True
False
Paupiettes are thin slices of meat or fish rolled around a filling of ground meat or vegetables.
True
False
Recovery time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added.
True
False
Recovery time is the amount of time it takes oil to reheat to the correct cooking temperature after food is added.
True
False
Which type of heat transfer does not require physical contact between the heat source and the food being cooked?
Conduction
Radiation
Advection
Convection
Which dry-heat cooking method uses high heat from a source located above the food?
Broiling
Grilling
Stir-frying
Pan-frying
Which dry-heat cooking method cooks food rapidly in a small amount of fat over relatively high heat?
Sautéing
Griddling
Roasting
Broiling
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?
Basket method
Swimming method
Double-basket method
Smoking-point method
Which moist-heat cooking method involves completely submerging food in a liquid that is at a constant, moderate temperature?
Steaming
Blanching
Poaching
Simmering
Which moist-heat cooking method cooks food using a combination of steam and a liquid bath?
Simmering
Shallow poaching
Blanching
Steaming
Which moist-heat cooking method involves partially cooking food so that cooks can then quickly finish cooking it later?
Simmering
Poaching
Blanching
Steaming
Blanching is also called
shocking.
parcooking.
steaming.
roasting.
Which combination cooking method is used for smaller pieces of food?
Searing
Braising
Stewing
Poaching
Sous vide is French for
caisson.
under vacuum.
paupiettes.
parboiling.
Which cooking method includes broiling and roasting?
Dry-heat
Moist-heat
Sous vide
Combination cooking
Which type of material is safe for microwave use?
Grocery bag
Metal
Foil
Ceramic
The best way to determine doneness in food is to
touch the food.
smell the food.
use a thermometer.
finish the standard cooking time.
Which foods are commonly poached?
Chicken and seafood
Lamb and veal
Steak and shellfish
Pork and lamb
The cooking liquid used to shallow poach an item is called a(n)
au jus.
roux.
cuisson.
coulis.
Wrapping an item with strips of fat before cooking it to add moisture from the outside is called
poaching.
barding.
marinating.
larding.
Which dry-heat cooking method does not require fat?
Sautéing
Stir-frying
Pan-frying
Roasting
Which dry-heat cooking method requires the use of fat and oil?
Broiling
Grilling
Roasting
Sautéing
When food continues to cook even after it is removed from the heat source, it is called
resting time.
carryover cooking.
parcooking.
recovery time.
The temperature at which fats begin to break down is called the
steaming point.
smoking point.
cooling point.
breaking point.
The point when an item rises to the surface of the oil and appears golden brown is called its
smoking point.
shocking point.
float.
recovery time.
The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one is
radiation.
conduction.
convection.
infrared heat.
Seasoned all-purpose flour and an egg and milk dip are often used as a standard
barding.
batter.
breading.
seasoning.
What deep-frying method is used for foods that need to be fully submerged in hot oil for a longer period of time in order to develop a crisp crust?
Double-basket
Poaching
Swimming
Basket
As much as 35 percent of the flavor of a deep-fried food comes from
its breading.
the batter used.
the smoke.
the oil in which it is fried.