Cooking Techniques Quiz

What is the purpose of blanching?

• To brown food using little or no liquid

• To cook food in hot water

• To cook food with liquid or steam

• To cook food by direct exposure to radiant heat

Which cooking technique uses hot air that circulates with a fan?

• Baking

• Grilling

• Roasting

• Sautéing

Tags

NGSS.MS-PS3-4

What is the boiling point of water?

• 325° to 375° F or 163° to 191 °C

• Exactly 212° F or 100 ° C

• Approximately 32 ° F or 12°C

• Around 350 ° F or 177° C

Tags

NGSS.MS-PS3-4

NGSS.MS-PS3-5

NGSS.MS-PS1-4

Which cooking technique cooks food by transferring heat directly to the food?

• Braising

• Broiling

• Stewing

• Simmering

Tags

NGSS.MS-PS3-4

What is the purpose of mise en place?

• To cook food in hot water

• To be organized in the kitchen

• To cook food by direct exposure to radiant heat

• To brown food using little or no liquid

Which cooking technique uses a small amount of hot oil in a frying pan?

• Deep-fat frying

• Pan-frying

• Sautéing

• Stir-frying

Which cooking technique cooks food by direct exposure to radiant heat from beneath the food?

• Grilling

• Roasting

• Baking

• Broiling

What is the purpose of deep-fat frying?

• To cook food in hot water

• To cook food with liquid or steam

• To brown food using little or no liquid

• To fully immerse food in hot fat

Tags

NGSS.MS-PS3-4

NGSS.MS-PS3-5

Which cooking technique combines both moist-heat and dry-heat techniques?

• Braising

• Stewing

• Simmering

• Blanching

Which cooking technique uses dry heat and no oil or fat?

• Baking

• Grilling

• Deep-fat frying

• Sautéing