The Skill And Techniques Cooking And Preparing Flashcards
What is the primary purpose of cooking?
To prepare food for consumption and enhance its flavor and safety.
True or False: The Maillard reaction is responsible for browning food during cooking.
True
Fill in the blank: __________ is a technique used to cook food in water or broth at a low temperature.
Poaching
What is the difference between boiling and simmering?
Boiling involves cooking food in water at 100°C, while simmering is cooking at a lower temperature, around 85°C.
List two methods of dry heat cooking.
Roasting and grilling.
What does ‘mise en place’ mean?
It means ‘everything in its place’ and refers to the preparation and organization of ingredients before cooking.
Which cooking technique involves cooking food quickly in a small amount of oil over high heat?
Stir-frying
True or False: Food safety is an essential aspect of cooking and preparing food.
True
What is the purpose of blanching vegetables?
To partially cook them and preserve their color and texture.
Multiple choice: Which of the following is NOT a common knife skill? A) Chopping B) Dicing C) Baking D) Slicing
C) Baking
What is the function of a chef’s knife?
It is a versatile tool used for various cutting tasks in the kitchen.
Fill in the blank: __________ is the technique of cooking food in an oven using dry heat.
Baking
True or False: Cross-contamination can occur when raw and cooked foods come into contact.
True
What is the recommended internal temperature for cooked poultry?
75°C (165°F)
Name one advantage of using herbs and spices in cooking.
They enhance the flavor and aroma of dishes.
What does ‘al dente’ mean in cooking pasta?
It means the pasta is cooked to be firm to the bite.
Multiple choice: Which technique involves cooking food in a small amount of fat over medium heat? A) Sautéing B) Boiling C) Steaming D) Braising
A) Sautéing
What is the purpose of marinating food?
To enhance flavor and tenderness by soaking it in a seasoned liquid.
True or False: It is safe to defrost food at room temperature.
False
What is the role of a thermometer in cooking?
To accurately measure the internal temperature of food.
Fill in the blank: __________ is a technique used to cook food slowly in a small amount of liquid, often in a covered pot.
Braising
What does the term ‘emulsification’ refer to in cooking?
The process of combining two liquids that normally do not mix, such as oil and vinegar.
What is the main benefit of using fresh ingredients in cooking?
They provide better flavor and nutritional value.
Multiple choice: Which of the following is a common source of protein? A) Broccoli B) Chicken C) Rice D) Bread
B) Chicken
What is the significance of proper knife handling skills in the kitchen?
To ensure safety and efficiency while preparing food.
