Cooking Methods Test

Question 1

Broiling

Answer 1

A rapid cooking method that uses high heat from a source located above the food and browns on the top

Question 2

Roasting

Answer 2

This technique cooks food by surrounding it with hot dry air in the oven as the outer layers of the food become heated the foods natural juices turn into steam and are absorbed into the food. This is for large cuts of meat whole birds(poultry) or fish. The food should have a golden brown exterior and moist tender interior.

Question 3

Baking

Answer 3

This technique cooks food by surrounding it with hot dry air in the oven as the outer layers of the food become heated the foods natural juices turn into steam and are absorbed into the food. Food can be cooked covered or uncovered depending on the recipe. Food items cooked using this method are deserts casserole and breads

Question 4

Sear

Answer 4

To quickly brown the surface of an item such as meat over direct heat

Question 5

Blanching

Answer 5

A variation of boiling in which food is partially cooked and then finished later. Cooks frequently use this to prepare vegetables. This method is a two step process. This method is a two step process. Once it is established that the item is cooked it is quickly removed from the boiling water and plunged into an ice bath (shocking) to halt the cooking process.

Question 6

Braising

Answer 6

In this method the food item is first seared in hot oil and then partially covered in enough liquid to come half way up the food item. The pot or pan is then covered tightly and the food is finished slowly in the oven or the stovetop until it’s tender

Question 7

Stewing

Answer 7

This method requires more liquid than braising and the food should be covered completely while it is simmering

Question 8

Griddling

Answer 8

Cooking a food item on a hot flat surface or in a relatively dry heavy bottom fry pan or cast iron skillet with the goal of giving the product an even golden brown finish and a slightly crispy exterior texture such as a pancake quesadillas etc

Question 9

Sautéing

Answer 9

To cook in a small amount of oil that’s barely covering the bottom of the pan and on high heat

Question 10

Simmering

Answer 10

Completely submerging food in a liquid that is at a constant moderate temperature. It cooks items at a slightly higher temperature than other moist heat methods 185f to 205f it differs from boiling in that bubble rise gently and just begin to break the surface.

Question 11

Poaching

Answer 11

Cooking food in a liquid between 160°F and 180°F (71°C and 82°C). Naturally tender food and well-flavored liquid should be used, and the surface of the liquid should show some motion, but no air bubbles should break the surface.

Question 12

Mise en place

Answer 12

The preparation and assembly of ingredients, pans, utensils, equipment, or serving pieces needed for a particular dish or service; it also includes the setup before and cleaning while preparing

Question 13

Steaming

Answer 13

Cooking food by surrounding it in steam in a confined space such as a steamer basket, steam cabinet, or combi-oven; direct contact with the steam cooks the food.

Question 14

Grilling

Answer 14

A very simple dry-heat method in which the food is cooked on a grate rack above the heat source, resulting in a highly-flavored outside and a moist inside.

Question 15

Sous vide

Answer 15

This is a cooking method in which food is cooked for a long time, sometimes well over 24 hours. Food is placed in airtight plastic bags in water that is hot but well below boiling point.

Question 16

Pan fry

Answer 16

The oil should be deep enough to come halfway up the side of the food being cooked in this cooking method.

Question 17

Stir frying

Answer 17

This is a quick-cooking, dry-heat method, in which food is cooked over a very hich heat. generally in a wok with little fat, and stirred quickly. The food is cut into bite-sized pieces, and the sauce is usually created in the same pan

Question 18

Parcooking

Answer 18

To partially cook food that will be finished later

Question 19

Batter

Answer 19

A mixture of primary dry ingredients the liquid and a binder which helps the mixture adhere to a product

Question 20

Breading

Answer 20

This has the same component as batter but they are not blended together. A multiple step process of coating food

Question 21

F.A.T.T.O.M

Answer 21

Food, Acid, Temperature, Time, Oxygen, Moisture

Question 22

Chef Knife/ French Knife

Answer 22

Used to cut slice and chop foods

Question 23

Tongs

Answer 23

Used to pick up foods from hot oils, liquids or to hold hot foods has two moving arms

Question 24

Measuring cup

Answer 24

Used to measure things such as flour,sugar, cornmeal powdered sugar.

Question 25

Measuring spoon

Answer 25

Used to measure small amounts of liquids and dry foods

Question 26

Liquid measuring cup

Answer 26

Used to measure liquids such as water milk or syrup.

Question 27

Whisk

Answer 27

Used to beat, blend and or incorporate air into food

Question 28

Ladle

Answer 28

A large long handled spoon with a cup shape bowl that serves soup, stew and chowder

Question 29

Slotted spoon

Answer 29

Good for stirring foods, has holes to drain liquid from food

Question 30

9 food allergens

Answer 30

Fish and shellfish, milk, eggs, sesame seeds, soy, wheat, peanuts and tree nuts

Question 31

165f for 15 seconds

Answer 31

Poultry, whole or ground chicken turkey or duck
Stuffed meats, seafood, poultry or pasta
Dishes that include previously cooked tcs ingredients(raw ingredients)
Should be cooked to their correct minimum internal temperatures

Question 32

155f for 15 seconds

Answer 32

Ground meat including beef pork and other meat
Injected meat including brined ham and flavor injected roasts
Mechanically tenderized meat
Ground seafood including chopped or minced seafood
Shell eggs that will not be held for hot service

Question 33

145f for 150 seconds

Answer 33

Seafood including fish shell fish and crustaceans.
Steak/chops of pork beef, veal or lamb
Shell eggs that will be served immediately

Question 34

145f for 4 minutes

Answer 34

Roast of pork beef veal and lamb

Question 35

135f

Answer 35

Commercially processed ready to eat foods that will be hot held for service (cheese sticks, deep fried vegetables)
Fruit, vegetables, grains (rice, pasta) and lengunies (beans, refried beans) that will be hot held for service