CCA Cooking Methods & Techniques Flashcards
6 cards from real CCA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 CCA Cooking Methods & Techniques flashcards as text
What is the purpose of blanching vegetables before freezing or further cooking?
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.
What is the Maillard reaction's role in the searing of meats?
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.
What is the purpose of the 'shock' step when blanching vegetables?
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.
What is deep-frying and what temperature range is typically used?
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.
What is the difference between grilling and broiling?
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.
What is 'basting' and why is it used in roasting?
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.