CCA CCA Cooking Methods & Techniques

Question 1

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

Accepted Answer

Roasting

Answer

Roasting is a dry-heat cooking method that uses hot, dry air (in an oven) to cook food, while braising, poaching, and steaming all use liquid or steam as the heat transfer medium.

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

Sautéing uses a very small amount of fat over high heat with constant movement, while pan-frying uses enough fat to come partway up the food and moderate heat without constant stirring.

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

Simmering occurs between 185–205°F with gentle, occasional bubbles rising to the surface, while boiling is a full, rolling bubble at 212°F (sea level), used for different culinary applications.

Question 4

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

Accepted Answer

Poaching

Answer

Poaching submerges delicate foods like eggs, fish, or fruit in liquid held between 160–180°F, gently cooking them without the agitation that boiling or simmering would cause.

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

Deglazing adds a liquid (wine, stock, water) to a hot pan to dissolve the caramelized drippings and fond stuck to the bottom, incorporating their flavor into a sauce.

(CCA) Certified Chef Associate Practice Test

(CCA) Certified Chef Associate Practice Test

CCA CCA Cooking Methods & Techniques