CCA CCA Cooking Methods & Techniques 2 — Questions and Answers
Question 1: What is the purpose of blanching vegetables before freezing or further cooking?
- To fully cook them
- To deactivate enzymes that cause deterioration, set color, and reduce microbial load (Correct answer)
- To remove the skins
- To add flavor
Correct answer: To deactivate enzymes that cause deterioration, set color, and reduce microbial load
Blanching briefly boils vegetables then shocks them in ice water to halt enzyme activity that causes color, flavor, and nutrient loss during storage, while also brightening color.
Question 2: What is the Maillard reaction's role in the searing of meats?
- It seals in the juices of the meat
- It creates a browned surface crust with complex flavors through a reaction between amino acids and reducing sugars (Correct answer)
- It kills surface bacteria on the meat
- It breaks down collagen into gelatin
Correct answer: It creates a browned surface crust with complex flavors through a reaction between amino acids and reducing sugars
Searing triggers the Maillard reaction, creating a browned crust with hundreds of complex flavor compounds through the chemical reaction between meat's amino acids and reducing sugars.
Question 3: What is the purpose of the 'shock' step when blanching vegetables?
- To add flavor
- To immediately stop the cooking process and preserve color and texture by plunging into ice water (Correct answer)
- To remove the skin from tomatoes
- To rehydrate dried vegetables
Correct answer: To immediately stop the cooking process and preserve color and texture by plunging into ice water
Shocking immediately halts cooking by plunging blanched vegetables into ice water, locking in the bright color set during blanching and preventing further softening.
Question 4: What is deep-frying and what temperature range is typically used?
- Frying in a shallow pan at 250–300°F (121–149°C)
- Submerging food in hot oil, typically heated to 325–375°F (163–191°C) (Correct answer)
- Cooking food under a broiler at high temperature
- Cooking food in an oil-brushed pan at moderate heat
Correct answer: Submerging food in hot oil, typically heated to 325–375°F (163–191°C)
Deep-frying submerges food completely in oil heated to 325–375°F (163–191°C), cooking the food rapidly and creating a crispy exterior through the Maillard reaction.
Question 5: What is the difference between grilling and broiling?
- They are the same technique
- Grilling applies heat from below the food; broiling applies radiant heat from above (Correct answer)
- Broiling is done outdoors; grilling is done in a commercial kitchen
- Grilling uses moist heat; broiling uses dry heat
Correct answer: Grilling applies heat from below the food; broiling applies radiant heat from above
Grilling uses radiant heat from a heat source below the food (producing grill marks and smoky flavor), while broiling uses radiant heat from above to cook and brown the top surface of food.
Question 6: What is 'basting' and why is it used in roasting?
- Skewering meat before roasting to hold its shape
- Periodically spooning pan drippings, fat, or other liquid over food during roasting to promote browning, add flavor, and maintain moisture (Correct answer)
- Wrapping food in fat before roasting
- Inserting fat into the meat using a larding needle
Correct answer: Periodically spooning pan drippings, fat, or other liquid over food during roasting to promote browning, add flavor, and maintain moisture
Basting involves periodically coating roasting food with pan drippings or other liquid to promote an even, golden crust, add flavor, and help retain surface moisture during cooking.
CCA CCA Cooking Methods & Techniques 2
What is the purpose of blanching vegetables before freezing or further cooking?