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

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

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

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

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

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

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

8. To cut into very small cubes

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

10. Foods cooked in large amount of fat or oil

11. Liquid escapes from pan as vapor

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

13. To work dough with the heal of your hands

14. To prepare food by adding heat in any form

15. To cut into small pieces of abnormal sizes

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

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

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

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

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

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

22. 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

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

24. Foods put in boiling water and and partially cooked

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

26. To cut food very finely

27. 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

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

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

30. To cook in steam generated by boiling

31. 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

32. To beat rapidly to add air

33. To ornament food; it adds eye appeal

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

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

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

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