CCA CCA Cooking Methods & Techniques

Question 1

Which of the following is a dry-heat cooking method?

Accepted Answer

Roasting

Answer

Braising

Answer

Poaching

Answer

Steaming

Question 2

What is the difference between sautéing and pan-frying?

Accepted Answer

Sautéing uses a small amount of fat over high heat with frequent tossing; pan-frying uses more fat over moderate heat with less agitation

Answer

They are the same technique

Answer

Pan-frying is done in a wok; sautéing in a skillet

Answer

Sautéing is for vegetables only; pan-frying is for proteins

Question 3

What is the key difference between simmering and boiling?

Accepted Answer

Simmering (185–205°F/85–96°C) uses gentle bubbles; boiling (212°F/100°C) uses vigorous, rolling bubbles

Answer

They are exactly the same

Answer

Boiling is used for vegetables only; simmering for proteins

Answer

Simmering requires more water than boiling

Question 4

Which moist-heat cooking method submerges food in liquid held between 160–180°F (71–82°C)?

Accepted Answer

Poaching

Answer

Simmering

Answer

Blanching

Answer

Steaming

Question 5

What is 'deglazing' a pan?

Accepted Answer

Adding liquid to a hot pan to dissolve the browned bits (fond) left from sautéing or searing

Answer

Cleaning a hot pan with a brush

Answer

Reducing a sauce until it coats the back of a spoon

Answer

Adding acid to a sauce for balance

Question 6

What is 'en papillote' cooking?

Accepted Answer

Cooking food sealed inside a folded paper or foil packet using steam generated from the food's own moisture

Answer

Cooking food in a deep fryer with a paper coating

Answer

Wrapping food in pastry dough before baking

Answer

A technique for flambéing food tableside