Level 1, Chapter 18-Cooking Methods

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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.

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.