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Dry Cooking Techniques

Subject : cooking
Instructions:
  • Answer 13 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. To cook food directly under a primary heat source (flame or heat is over the food)






2. Fried quickly in a little fat






3. Cooking that occurs after food has been removed from heat source. Can account for as much as 20 degrees






4. Food is fried in enough oil to cover 1/2 the food






5. The amount of time it takes for oil to get back to the pre-set temperature after the food is put in






6. An Asian way of sauteing in a WOK or bowl-shaped pan






7. A coating of eggs and crumbs or flour (think chicken nuggets)






8. A thick liquid containing milk - eggs - flour - and seasoning. Food is dipped in batter before frying (like fish sticks)






9. To quickly brown at the beginning of the cooking process






10. Food is cooked over an open fire using a metal rod (think rotisserie chicken)






11. Foods are submerged (sunk into) hot oil between 350 and 375 degrees






12. Rod used for cooking meat or vegetables over an open fire






13. To coat foods with flour or bread crumbs (think fried chicken)






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