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Cooking Techniques

Subject : cooking
  • Answer 37 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 cut into very small cubes

2. Food cooks slowly and steadily in slightly cooler liquid; should be moist and tender; one of most common moist cooking technique

3. To prepare food by adding heat in any form

4. Involves moistening foods with melted fats - pan drippings - or another liquid during the cooking time

5. Time it takes for fat and oil to return to present temperature after food has been submerged

6. To cut into small pieces of abnormal sizes

7. To cook food directly under a primary heat source; typically vegetables - meat and poultry

8. To work dough with the heal of your hands

9. Uses oil -fat - the radiation of hot air - or metal to transfer heat;baking -smoking -roasting - basting - sauteing - dredging - breading - batter -frying -grilling

10. To cut food very finely

11. Use dry heat cooking in a closed environment to cook food;include meat and poultry

12. Nutrition value - texture - color - aroma and flavor

13. To cook by dry heat usually in an oven to purify a hot liquid by removing solids and impurities

14. Use dry heat in closed environment - usually an oven

15. A form of cooking that uses low heat - long cooking times - and wood smoke for flavor

16. Uses liquid instead of oil to create heat and energy that is needed to cook food; boiling - blanch - parboil - simmer - poach -steam

17. To quickly brown the outside of food at the start of the cooking process; enhances flavor and adds color; juice can be used for sauces

18. Proteins change from liquid or semiliquid state to drier - solid state

19. Foods put in boiling water and and partially cooked

20. To ornament food; it adds eye appeal

21. Completely covered with liquid while cooking; shorter time than braising b/c cut into smaller pieces

22. Moist cooking technique in which you bring liquid to certain temperature and keep it at that temperature while the food cooks

23. Uses both moist and dry heat cooking techniques; two step process to build upon flavors; braising and stewing

24. To cook food in a flavorful liquid; covers the food; tender or delicate food such as fish or egg

25. Dry cooking technique for tender food that cooks relatively quickly

26. The process of cooking sugar to high temperature; creates an aroma

27. To beat rapidly to add air

28. A quick - dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods; generally w/ delicate or fragile food that cooks quickly; similar to stir fry

29. Briefly plunging food in ice water; part of blanching

30. Cooking veggies or other foods in closed environment filled with water vapor - in pot w/ tight-fitting lid

31. Foods cooked in large amount of fat or oil

32. Long - slow cooking process; can make tough meat more tender; meat seared in pan - and pan deglazed (liquid or water added to remove brown bits of food after searing/sauteing) before; additional stock - sauce - or water added and food cooked on top o

33. Using boiling method to partially cook food; involves shocking

34. Liquid escapes from pan as vapor

35. To cook in steam generated by boiling

36. Cooking that takes place after you remove something from its heat source

37. To distribute fat into a flour mixture using a pastry blender or fork