Cooking Methods

Question 1

Cooking food (typically large pieces of meat) in a closed area, like an oven

Answer 1

Roast

Question 2

Cooking food by placing it on a rack over a flame.

Answer 2

Grill

Question 3

Cooking food in a pan half filled with oil.

Answer 3

Pan-fry

Question 4

Cooking delicate food items over high heat in little fat with a sauteing pan.

Answer 4

Saute

Question 5

Cooking food of the same size (with different shapes) over high heat.

Answer 5

Stir Fry

Question 6

Cooking food (typically bakery items) with hot air in a closed area, like an oven.

Answer 6

Bake

Question 7

Cooking technique where food is placed on a rack under a direct flame.

Answer 7

Broil

Question 8

Cooking food by completely submerging it in heated fat or oil.

Answer 8

Deep fry

Question 9

The heat transfer that comes from a heat source, like coals or a hot electric element.

Answer 9

Radiant Heat

Question 10

Process of proteins turning brown as they cook. Food becomes crisp and flavorful.

Answer 10

Caramelize

Question 11

The color change that occurs in food when sugars on the surface turn brown from heat.

Answer 11

Maillard Reaction

Question 12

Cooking vegetables in a small amount of fat, uncovered until moisture is released/softened.

Answer 12

Searing

Question 13

Cooking food in a small amount of fat to turn the color of the outside of the food.

Answer 13

Sweating

Question 14

The time it takes for a pan to heat back up after food is added.

Answer 14

Recovery Time

Question 15

Cooking that occurs after food is removed from the heat source.

Answer 15

Carry Over Cooking

Question 16

Letting the pan heat up before cooking.

Answer 16

Conditioning the Pan

Question 17

Cooking food in a liquid that has been brought to and maintained at a boiling point: 212F

Answer 17

Boil

Question 18

Cooking food partially by boiling

Answer 18

Parboil

Question 19

A method where food is briefly cooked in boiling water and then submerged into ice water.

Answer 19

Blanch

Question 20

Cooking food slowly and steadily in a liquid heated from 185-200F

Answer 20

Simmer

Question 21

Cooking food with the vapor formed from boiling water. The food does not tough the water.

Answer 21

Steam

Question 22

Cooking food in a liquid between 150-185F

Answer 22

Poach

Question 23

Cooking foods (typically tough cuts of meat) with a sear and then in the oven or on the stove for a long time with small amounts of liquid.

Answer 23

Braise

Question 24

Cooking food with a sear and then completely covered with liquid for the remaining cooking time.

Answer 24

Stew

Question 25

How are braise and stew different?

Answer 25

Braise is cooked with small amounts of liquid, stew is covered with liquid.

Question 26

Which cooking method is healthiest for vegetables?

Answer 26

Steam because it allows them to maintain their nutrients.

Question 27

When blanching foods, why is the food “shocked” or placed into ice water?

Answer 27

To stop the cooking process.