Types of Cooking Methods

The correct description for boiling is

• Small bubbles breaking at the surface 98 degrees celsius.

• Large bubbles breaking at the surface 100 degrees celsius.

• No bubbles 95 degrees celsius.

The correct description for simmering is

• Small bubbles breaking at the surface 98 degrees celsius.

• Large bubbles breaking at the surface 100 degrees celsius.

• No bubbles 95 degrees celsius.

The correct description for poaching is

• Small bubbles breaking at the surface 98 degrees celsius.

• Large bubbles breaking at the surface 100 degrees celsius.

• No bubbles 87 to 95 degrees celsius.

Braising requires the food to be

• Half-covered with liquid, covered and cooked in the oven.

• Completely covered with liquid, covered and cooked in the oven.

• Half-covered with liquid, covered and cooked on the stove.

Foods to be stewed should be prepared

• Into large pieces prior to stewing.

• Smaller even bite-sized pieces prior to stewing.

• Not prepared

The resulting liquid created during the stewing process is

• Strained, reduced and served as the sauce.

• Served with the stew.

• Strained and discarded.

Poaching is a suitable cookery method for

• Large portions of tough cuts of meat.

• Only eggs.

• Smaller portions of tender foods.

The difference between baking and roasting is

• The temperature for baking is much higher.

• Baking requires the addition of a baste.

• Roasting requires the addition of a baste.

The four forms of frying are:

• Shallow, deep, stir and pan-frying.

• Deep, saute, shallow, and stove.

• Pan, shallow, oven and deep.

Foods to be deep fryed are generally coated to:

• Protect the foods from drying out, add texture and colour.

• Cook the foods faster.

• Keep the oil from getting cold.