dry heat cooking method

What is the purpose of a standard recipe in a restaurant setting?

• To create a unique dish every time

• To experiment with different ingredients

• To produce a consistent product

• To reduce the number of servings

Which cooking method gives food a distinctive charred flavor and grill marks

• saute

• baked

• roast

• grill

What is the main characteristic of dry-heat cooking methods?

• They are always done on a stovetop

• They require a lot of water

• They work without any moisture present

• They involve boiling the food

Which cooking method is best suited for large cuts of meat cooked slowly and evenly?

• Grilling

• Sauteing

• 
  Deep frying

• Roasting

What temperature range is recommended for roasting tough cuts of meat?

• 200-350 degrees Fahrenheit

• 100-200 degrees Fahrenheit

• 400-500 degrees Fahrenheit

• Above 600 degrees Fahrenheit

Which dry-heat cooking method uses indirect heat that cooks from all sides for even browning?

• baking

• roasting

• grilling

• broiling

The following are true about barbeque EXCEPT

• uses low indirect heat for several hours

• have two zone cooking

• uses direct heat to cook food

• produces tender, juicy and smoky meat

What temperature for grill?

• 175°C - 290°C

• 107°C - 150°C

• 93°C - 232°C

• 75°C - 100°C

which dish can use baked cooking method?

• lamb grill

• seabass steam in lime

• cupcake

• chicken chop

Which is true about broil cooking method

• slow and steady cooking

• suitable for thick cut

• browning and crisping quickly and seals flavor and moisture inside the food

• uses indirect heat that cooks from all sides for even browning