Methods Of Cooking

Question 1

• The food is subjected to heat while being fully submerged in a liquid. The liquid may be water, stock, milk or a court bouillon, but not oil or fat.
• Moist cookery method
• Uses the principle of convection
• Rapid movement of the liquid and the appearance of large bubbles.
• 100*c at sea level

Answer 1

Boiling

Question 2

Subjects the food to boiling water (or a hot frying pan) for a short period of time.

Answer 2

Blanching

Question 3

The careful, gentle boiling of food.

Indicated by the gentle movement of the liquid and small bubbles

Answer 3

Simmering

Question 4

This refers to the process of stopping the cooking of items that have been boiled or blanched by immersing the food items into cold or iced water until they are cool

Answer 4

Refreshing

Question 5

This is a term that describes a pot of boiling water into which previously blanched or cooked food such as pasta is reheated .

Answer 5

Chauffant

Question 6

The food is subjected to heat by means of a liquid. The liquid may include water, stock, sugar syrups, milk, wine or court bouillon, but not oil or fat.

Answer 6

Poaching

Question 7

Items are totally submerged in a liquid. The food is placed in cold liquid and slowly brought to a simmering temp.

Answer 7

Deep Poaching

Question 8

Items are placed in sufficient liquid just to cover them during the cooking process.

Answer 8

Shallow Poaching

Question 9

The term means ”Short Stock”.

It is a highly seasoned poaching liquid with a raised level of acidity.

Answer 9

Court-Bouillon

Question 10

Is a french term that means “under vacuum”.
It describes the method of cookery whereby the food is vacuum sealed in a plastic pouch and cooed in water at low temperatures.

Answer 10

Sous Vide

Question 11

Involves cooking food using heat in the form of steam.

Answer 11

Steaming

Question 12

Involves cooking food in a closed container with a liquid or source covering 1/3 to a half of the items .

Answer 12

Braising

Question 13

Involves cooking food in a closed container with items just covered with a liquid throughout the process.

Answer 13

Stewing

Question 14

Involves cooking food in a closed container on a bed of mirepoix, with butter as the basting agent.

Answer 14

Pot Roasting

Question 15

Involves cooking food in an oven
Dry cooking method
Uses the principle of convection

Answer 15

Baking

Question 16

Cooking in a water bath. Containers of food are placed into a tray which is then filled to three quarters with near boiling water.
The tray is then placed into the oven to cook.

Answer 16

Baking ai bain marie

Question 17

Pre-cooking or partial cooking of pastry items such as flan or tartlet shells.
Lining the pastry shells with paper and then adding layer of weights.

Answer 17

Blind Baking

Question 18

Process of piercing pastry prior to cooking, to help prevent rising or blistering during pre-cooking.

Answer 18

Docking

Question 19

Subjecting the food to the heat of an oven with fat
Dry cookery method
Convection
Food should be sealed to keep it moist or should be started at a higher temperature.
Oven must be preheated.

Answer 19

Oven Roasting

Question 20

Involves subjecting the food to heat of a fire.
Dry method of cookery
Radiation method

Answer 20

Spit Roasting

Question 21

The way in which heat is transferred can be vary depending on the type of equipment used.

Answer 21

Grilling

Question 22

Involves cooking the food in a small amount of oil and fat. The amount of oil or fat should be enough to stop the food from sticking.

Answer 22

Shallow Frying

Question 23

Shallow fried without taking colour.

Answer 23

Sweating

Question 24

Cooking food in a very small amount of fat or oil. Sediment and pan juices should be utilised to make the accompanying sauces

Answer 24

Saute

Question 25

This involves cooking food completely submerged or hot oil or fat.

Answer 25

Deep Frying