Cooking food partially by boiling.
Cooking Methods Practice Test

Quiz
•
Other
•
12th Grade
•
Medium
Kimberly Thurston
Used 13+ times
FREE Resource
29 questions
Show all answers
1.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Parboil
Boil
Braise
Simmer
2.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Cooking food (like short ribs or a pot roast) with a sear and then in the oven or on the stove for a long time with a small amount of liquid.
Braise
Stew
Maillard Reaction
Carry Over Cooking
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cooking food by completely submerging it in heated fat or oil.
Sauté
Searing
Sweating
Deep Fry
4.
MULTIPLE SELECT QUESTION
30 sec • 1 pt
Cooking food in a pan half filled with oil.
Deep Fry
Pan Fry
Broil
Conditioning the Pan
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cooking food in a small amount of fat just to brown the outside of the food.
Sauté
Searing
Sweating
Deep Fry
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cooking food in liquid that has been brought to and maintained at 212°F.
Steam
Simmer
Blanch
Boil
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cooking food slowly and steadily in a liquid heated from 185-200°F.
Steam
Simmer
Blanch
Boil
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