Lesson 5 - Cooking Techniques

Question 1

involve heating of the food, and heat is transferred to the food through different processes. In the process of cooking, specific changes occur, depending on the length of the cooking time, the temperature, and the cooking technique used

Answer 1

Cooking Techniques

Question 2

What are the three cooking techniques

Answer 2

Dry, Moist, and the combination of both

Question 3

This is a process wherein the food is exposed to a high source of heat coming from below or above.

Answer 3

Dry heat Cooking Techniques

Question 4

Dry heat Cooking Techniques

Answer 4

1. Baking
2. Roasting
3. Broiling
4. Grilling
5. Griddling
6. Panbroiling

Question 5

-the food is cooked by surrounding it with hot, dry air
-is considered as the slowest cooking method

Answer 5

Baking

Question 6

it requires a high temperature before cooking to reach a crispy brown surface. Also, the food is placed in a rack to allow the hot, dry air to circulate and cook the food evenly. Putting in a rack will also prevent the meat from simmering in its juices and fat.

Answer 6

Roasting

Question 7

the food is cooked with the radiant heat from above instead of below. The food is cooked directly under a primary heat source. This technique is commonly used for tender meats, such as fish and poultry, as the food cooks quickly because it is exposed to very high heat in a short time

Answer 7

Broiling

Question 8

is cooking food over a heat source (may be charcoal, an electric element, or a gas-heated element) with an open grid.

Answer 8

Grilling

Question 9

is done on a solid metal surface called a griddle with a gas or an electric heat source.

Answer 9

Griddling

Question 10

is done on a solid metal surface called a griddle with a gas or an electric heat source.

Answer 10

Griddling

Question 11

is like griddling, except it is done in a sauté pan or skillet instead of on a griddle. Fat must be poured off as it accumulates, or the process becomes panfrying. No liquid is added, and the pan is not covered, or else the item would steam.

Answer 11

Panbroiling

Question 12

This is another kind of dry heat cooking technique. It involves the use of fat or oil to transfer heat.

Answer 12

Dry heat using fat cooking techniques

Question 13

It is a quick process of cooking using extreme heat that creates a brown crispy crust from the outside and locks in the moisture in the inside.

Answer 13

Searing

Question 14

to quickly cook food in a shallow pan using a small amount of fat or oil. It came from a French word sauter, which means “to jump.” To jump refers to tossing small pieces of food while cooking. Hence, food with a larger portion cannot be tossed in a pan.

Answer 14

Sautéing

Question 15

has lesser cooking time compared to sautéing

Answer 15

Stir-frying

Question 16

is a dry heat cooking technique that requires a moderate amount of fat or oil that would cover one-half or three-quarters of the food and cooking over medium heat.

Answer 16

Panfrying

Question 17

it completely in heated fat or oil with a temperature of 177°C-191°C (350°F-375°F).

Answer 17

Deep frying

Question 18

cooking technique is the process of heating food using liquid other than oil

Answer 18

Moist Heat Cooking Techniques

Question 19

is a moist heat cooking technique that cooks food in a liquid, such as water or stocks, that is bubbling rapidly and greatly agitated.

Answer 19

Boiling

Question 20

The food is cooked slower, creating better control of evaporation and breaking up of delicate foods. This cooking technique is used to lessen the volume of liquid.

Answer 20

Simmering

Question 21

used to cook delicate food, such as egg and fish, or to cook a variety of meat to remove undesiralole flavors and firm the product before final cooking.

Answer 21

Poaching

Question 22

is a moist heat cooking technique where food is partially and briefly immersed into boiling water or oil. This is the fastest way to change the flavor and enhance the color of the food.

Answer 22

Blanching

Question 23

food is partially cooked by immersing it into boiling water. However, it requires a longer cooking time than blanching.

Answer 23

Parboiling

Question 24

food is cooked using an enclosed pot and a steamer basket. The food is put inside a covered steamer basket and is placed over the pot filled with a small amount of water.

Answer 24

Steaming

Question 25

Combination of Dry Heat and Moist Heat Cooking Techniques

Answer 25

1. Braising
2. Stewing

Question 26

Moist Heat Cooking Techniques

Answer 26

1. Boiling
2. Simmering
3. Poaching
4. Blanching
5. Parboiling
6. Steaming

Question 27

Dry Heat Using Fat Cooking Techniques

Answer 27

1. Searing
2. Sautéing
3. Stir - frying
4. Panfrying
5. Deep frying

Question 28

is used to tenderize tough cuts of meat, such as shank, shoulder, and round. It is a long and slow cooking process that helps break down the connective tissue in the meat, making it tender and combined with a flavorful sauce,

Answer 28

Braising

Question 29

small uniform pieces of meat and/or vegetables are cooked in liquid, and then served in the resulting gravy.

Answer 29

Stewing