Cooking Methods Quiz

What does convection mean in cooking terms?

• Currents of air, steam, water, or fat carry heat to food.

• Something hot touches the food.

• Heat radiates from a heat source to the food.

• Cooking without any water or steam.

Which cooking method involves no moisture being added?

• Dry heat methods

• Moist heat methods

• Combination methods

• Radiation methods

What is the main characteristic of sautéing?

• Toss quickly in a pan with very little fat and a fairly high heat.

• Cook in a moderate amount of fat over moderate heat.

• Submerge completely in cooking oil.

• Cook with no added fat.

Which cooking method uses a wok instead of a sauté pan?

• Stir fry

• Deep fry

• Pan broil

• Convection

What is the temperature used for deep frying as mentioned in the document?

• 350 degrees Fahrenheit

• 250 degrees Fahrenheit

• 450 degrees Fahrenheit

• 300 degrees Fahrenheit

What is the method of cooking food by exposing it to hot, dry air in an oven, usually done in a shallow pan?

• Grilling

• Roasting

• Steaming

• Braising

Which cooking method involves cooking food in water that is hot but not bubbling, usually for tender foods like eggs?

• Boiling

• Poaching

• Simmering

• Stewing

What is the term for cutting food into small, irregular pieces?

• Cube

• Dice

• Chop

• Julienne

Which method involves cooking food in water that is bubbling gently, usually for foods that need to cook for a long time?

• Simmering

• Boiling

• Grilling

• Steaming

What is the term for cutting food into long thin matchstick shapes about 2 inches long and ¼ inch thick?

• Mince

• Julienne

• Dice

• Cube