cooking techniques

Question 1

dry cooking applies heat directly as with flame or indirectly by surrounding food with heated air or fat. These tequniques include:

Answer 1

bake, grill, broil, roast, saute/stir-fry, pan fry, deep fry

Question 2

Moist cooking techniques apply heat to food by submerging it directly in hot liquid or steam. This includes:

Answer 2

poach, simmer, boil, steam and blanch

Question 3

Use both dry and moist cooking methods:

Answer 3

braise and stew

Question 4

Flavor defined as sensory properties of food these are perceived with

Answer 4

taste, aroma, temperature, appearance, texture

Question 5

4 tastes

Answer 5

sweet, sour, salty and bitter

Question 6

Umami taste

Answer 6

savory

Question 7

Herbs

Answer 7

The leaves, stems, flowers, of aromatic plants.

fresh herbs are used at the end of cooking and dried herbs are added at the beginning.

Question 8

spices

Answer 8

bark, buds, fruit, seeds, or berries

used in dry form, available ground or whole.

Question 9

Vinegar

Answer 9

sour, acidic liquid, that can be use for flavor during cooking.

Made from: wine vinegars, cider, rice

Question 10

Ingredients that helps enhance flavor

Answer 10

garlic, onions, lemon

Question 11

elements of plating and food presentation

Answer 11

Avoid placing food on the rim or overfilling plate

avoid the use of non edibles on the plate

odd numbers are more pleasing

choose a variety of colors, texture, heights, size, and shapes in meals
consider food temperature