Question

chapter 18: cooking methods study guides
multiple choice
identify the choice that best completes the statement or answers the question

1. a bowl - shaped pan that makes stir - frying easier

a. wok
b. sauce pot
c. sauté pan
d. soup pot

1. which of these is a dry - heat cooking method?

a. boiling
b. braising
c. stir - frying
d. simmering

1. a rapid cooking method that uses high heat from a source located above the food

a. griddling
b. broiling
c. grilling
d. basting

1. heat from a source is absorbed by one material and then radiated out to the food

a. infrared heat
b. conduction
c. convection
d. radiation

1. cooking a food item on a hot, flat surface or in a relatively dry, heavy - bottomed fry pan or cast - iron skillet.

a. griddling
b. searing
c. braising
d. grilling

1. involves sealing the food in sturdy plastic bags to keep in the juices and aroma

a. sous vide
b. pan - frying
c. shallow poaching
d. braising

1. simple dry - heat cooking method that is excellent for cooking smaller pieces of food

a. stir - frying
b. stewing
c. sautéing
d. grilling

1. this liquid is used as a sauce base

a. stock
b. mirepoix
c. paupiettes
d. cuisson

1. a variation of boiling used to partially cook food

a. steaming
b. simmering
c. blanching
d. searing

1. food is cooked between 160f - 180f using a well - flavored liquid

a. boiling
b. poaching
c. steaming
d. blanching

1. the temperature at which fats and oils begin to smoke, which means that the fat has begun to break down

a. recovery time
b. double basket method
c. smoking point
d. swimming method

Explanation:

1. A wok is a bowl - shaped pan for stir - frying.
2. Broiling is a dry - heat cooking method.
3. Grilling uses high heat from above the food.
4. Radiation is heat absorbed by a material then radiated to food.
5. Griddling is cooking on a hot, flat surface or in a dry, heavy - bottomed pan.
6. Sous vide involves sealing food in plastic bags.
7. Sautéing is a simple dry - heat method for small food pieces.
8. Stock is used as a sauce base.
9. Blanching is a variation of boiling to partially cook food.
10. Poaching cooks food in a well - flavored liquid at 160°F - 180°F.
11. The smoking point is when fats and oils begin to smoke.

Answer:

1. a. wok
2. b. Broiling
3. c. Grilling
4. d. radiation
5. a. griddling
6. a. Sous vide
7. c. Sautéing
8. a. stock
9. c. Blanching
10. b. poaching
11. c. smoking point