Cooking Lessons Cooking Techniques and Methods 1 — Questions and Answers
Question 1: Which cooking method uses dry heat and hot air circulating around food in an enclosed space?
- Braising
- Roasting (Correct answer)
- Poaching
- Steaming
Correct answer: Roasting
Roasting uses dry heat in an oven where hot air surrounds the food to cook it evenly.
Question 2: What is the term for quickly cooking food in a small amount of fat over high heat?
- Simmering
- Blanching
- Sautéing (Correct answer)
- Braising
Correct answer: Sautéing
Sautéing involves cooking food rapidly in a hot pan with a small amount of fat.
Question 3: Which moist-heat cooking method involves submerging food in liquid kept just below boiling (around 160–180°F)?
- Boiling
- Poaching (Correct answer)
- Steaming
- Stewing
Correct answer: Poaching
Poaching uses a gentle liquid temperature below boiling, ideal for delicate foods like eggs and fish.
Question 4: Braising is best described as which combination of cooking methods?
- Dry heat only
- Moist heat only
- Searing then slow-cooking in liquid (Correct answer)
- Deep-frying then steaming
Correct answer: Searing then slow-cooking in liquid
Braising starts with searing the food for color and flavor, then slow-cooking it partially submerged in liquid.
Question 5: What does 'en papillote' mean as a cooking technique?
- Cooked in boiling water
- Cooked in parchment paper (Correct answer)
- Cooked over an open flame
- Cooked in a pressure cooker
Correct answer: Cooked in parchment paper
En papillote is a French technique where food is sealed in parchment paper and steamed in its own juices in the oven.
Question 6: Which technique involves briefly cooking food in boiling water then immediately plunging it into ice water?
- Blanching (Correct answer)
- Parboiling
- Braising
- Reducing
Correct answer: Blanching
Blanching followed by an ice bath stops the cooking process and preserves color, texture, and nutrients.
Cooking Lessons Cooking Techniques and Methods 1
Which cooking method uses dry heat and hot air circulating around food in an enclosed space?