PCC Culinary Techniques & Cooking Methods

Question 1

Which cooking method involves submerging food in hot fat or oil?

Accepted Answer

Frying

Answer

Baking

Answer

Boiling

Answer

Grilling

Question 2

What does 'sautéing' mean in culinary terms?

Accepted Answer

Cooking quickly in a small amount of fat

Answer

Cooking with no oil

Answer

Cooking slowly in liquid

Answer

Grilling over direct flame

Question 3

What is the process of 'braising' in cooking?

Accepted Answer

Browning food then cooking it slowly in a liquid

Answer

Boiling food in water

Answer

Cooking food in dry heat

Answer

Frying in hot oil

Question 4

What is 'al dente' in cooking pasta?

Accepted Answer

Pasta with a slight chew

Answer

Pasta cooked very soft

Answer

Pasta undercooked

Answer

Pasta cooked until it disintegrates

Question 5

Which cooking method uses dry heat applied directly to the food, often over an open flame?

Accepted Answer

Grilling

Answer

Boiling

Answer

Steaming

Answer

Baking

Question 6

What is the purpose of 'deglazing' in cooking?

Accepted Answer

To enhance the flavor of the pan drippings

Answer

To thicken sauces

Answer

To separate food from the pan

Answer

To add color to the dish

Question 7

What is the technique of 'searing' in cooking?

Accepted Answer

Browning food at high heat

Answer

Slowly roasting food at low temperature

Answer

Boiling food for flavor

Answer

Steaming food in its juices

Question 8

What does it mean to 'poach' an egg?

Accepted Answer

Cooking it gently in simmering water

Answer

Frying it in a pan

Answer

Cooking it in boiling water

Answer

Baking in an oven

Question 9

What is the purpose of 'resting' meat after cooking?

Accepted Answer

To allow the juices to redistribute

Answer

To cool it quickly

Answer

To let the meat absorb more flavor

Answer

To create a crust on the surface