Culinary Arts

Question 1

Uses oil, fat, the radiation of hot air, or metal to transfer heat.

Answer 1

Dry Cooking Technique

Question 2

Means that a liquid escapes from a pan as a vapor.

Answer 2

Evaporate

Question 3

Uses liquid instead of oil to create the heat energy that is needed to cook the food.

Answer 3

Moist Cooking Technique

Question 4

uses both moist and dry cooking techniques.

Answer 4

Combination Cooking

Question 5

This means that they change from a liquid or semi liquid state to a drier, solid state.

Answer 5

Coagulate

Question 6

is the matter in cells and tissue that gives them their color.

Answer 6

Pigment

Question 7

or the process of cooking sugar to high temperatures, is what creates these pleasing aromas.

Answer 7

Caramelization

Question 8

you use dry heat in a closed environment, usually an oven.

Answer 8

Bake

Question 9

or the cooking that takes place after you remove something from its heat source.

Answer 9

Carryover Cooking:

Question 10

Is a form of cooking that uses low heat, long cooking times, and wood smoke for flavor.

Answer 10

Smoking

Question 11

also uses dry heat in a closed environment to cook food.

Answer 11

Roasting

Question 12

means to quickly brown the outside of food at the start of the cooking process.

Answer 12

Sear

Question 13

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

Answer 13

Basting

Question 14

place the food, usually meat such as pork, on a metal rod or a long skewer.

Answer 14

Open-Spit Roasting

Question 15

is a quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods.

Answer 15

Sauteing

Question 16

or fragile, foods that cook relatively quickly.

Answer 16

Delicate

Question 17

is a dry cooking technique that is similar to sauteing.

Answer 17

Stir-frying

Question 18

is a large pan with sloping sides.

Answer 18

Wok

Question 19

Foods like fried chicken and French fries are prepared using a dry-heat cooking technique.

Answer 19

Frying

Question 20

One way to prepare foods for frying.

Answer 20

Dredging

Question 21

Another way to add texture and flavor to foods.

Answer 21

Breading

Question 22

Another tasty way to prepare fried foods.

Answer 22

Batter

Question 23

uses light in the infrared spectrum to keep food warm during holding.

Answer 23

Heat lamp

Question 24

Heat a moderate amount of fat in a pan before adding food.

Answer 24

Pan-fry

Question 25

Means to cook foods by completely submerging them in heated fat or oil at temperatures between 350 F and 375 F fried foods must be cooked until they are done on the inside.

Answer 25

Deep-frying

Question 26

is the time it takes for the fat or oil to return to the preset temperature after the food has been submerged.

Answer 26

Recovery time

Question 27

is often used for tender foods that cook relatively quickly.

Answer 27

Grilling

Question 28

is a flat, solid plate of metal with a gas or electric heat source.

Answer 28

Griddle

Question 29

Means to cook food directly under a primary heat source.

Answer 29

Broiling

Question 30

is a moist cooking technique in which you bring a liquid, such as water or stock, to the boiling point and keep it at that temperature while the food cooks.

Answer 30

Boiling

Question 31

or temperature at which a liquid boils, of water is 212 F at sea level.

Answer 31

Boiling Point

Question 32

The liquid closest to the bottom of the pan is heated and rises to the top.

Answer 32

Convection

Question 33

It is a quick way to change the flavor and keep the color in foods.

Answer 33

Blanching

Question 34

This will completely stop the cooking process.

Answer 34

Shocking

Question 35

Foods are put into boiling water and partially cooked.

Answer 35

Parboiling

Question 36

food cooks slowly and steadily in a slightly cooler liquid that is heated from 185 F to 200 F.

Answer 36

Simmering

Question 37

or decrease the volume of, a liquid.

Answer 37

Reduce

Question 38

means to cook food in a flavorful liquid between 150 F.

Answer 38

Poach

Question 39

means cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight-fitting lid.

Answer 39

Steaming

Question 40

is a long, slow cooking process.

Answer 40

Braising

Question 41

means to add a small amount of liquid such as stock or water, to a pan to loosen brown bits of food after searing or sauteing.

Answer 41

Deglaze

Question 42

is another combination cooking technique.

Answer 42

Stewing