Cooking Techniques Quiz

In order for food to cook, which of the following must be applied to the food?

• Butter

• Heat

• Moisture

• Salt

Which of the following is the transfer of heat from one item to another when the items come in direct contact with each other?

• Conduction

• Convection

• Radiation

• Infrared heat

Which of the following is NOT a dry-heat cooking method?

• Roasting

• Broiling

• Grilling

• Stir-frying

Which of the following is a cooking technique which involves food being completely immersed in hot fat and fried until it is done?

• Stir-frying

• Pan-frying

• Deep-frying

• Sautéing

Which of the following is a moist-heat cooking technique which involves food being submerged in liquid which is between 185°F (85°C) and 205°F (96°C) with small bubbles breaking through the liquid’s surface?

• Simmering

• Poaching

• Boiling

• Blanching