ProStart 1 Chapter 18: Cooking Methods

This cooking method requires longer cooking times and is most often used with large cuts of meat or poultry

• roasting

• grilling

• sautéing

• poaching

Which moist heat cooking method involves partially cooking, or parcooking, food using boiling water?

• simmering

• blanching

• steaming

• deep-frying

What is the double basket method of deep-frying?

• Dropping two baskets with two of the same food items at the same time

• Dropping two baskets with two different food items at the same time

• There is no such thing as a double basket method- this should be avoided

• Place food item in a basket, then fit another basket on top, drop into the oil. This keeps the food item submerged

Cooking method that cooks food quickly, often uncovered, in a very small amoutn of fat over high heat

• poaching

• sautéing

• deep-frying

• braising

Which moist-heat cooking method completely submerges food is a liquid that is at a constant moderate temperature?

• steaming

• poaching

• simmering

• shallow poaching

Which cooking method cooks sealed food under rigorously controlled conditions?

• sous vide

• poaching

• blanching

• simmering

Parcooking is also known as

• poaching

• shocking

• flash-frying

• blanching

Which statement about a batter (for deep frying) is true?

• A batter is made of dry ingreidents

• A batter is made of wet ingredients

• A batter is made of dry and wet ingredients

• Using a batter causes food to become dry

Which statement about a breading is true?

• A breading is a mixture of dry and wet ingredients

• A breading should be avoided for deep-frying

• A breading has the same ingredients as a batter but they are not mixed together

What is the proper temperature range for poaching? (degrees F)

• 310°-330°

• 160°-180°

• 220°-240°

• 180°-210°