1) The process by which food is heated by a moving heat source such as hot air in an oven or boiling water. a) Convection b) Conduction c) Radiation d) Moisture 2) To enhance the natural flavor. a) Season b) Glaze c) Toast d) Bake 3) To add a new taste to food. a) Flavor b) Sear c) Sweat d) Broil 4) To partly cook by boiling or steaming and then give an ice bath. a) Blanch b) Par Cook c) Sear d) Flavor 5) To add shine to the food. a) Glaze b) Sear c) Toast d) Season 6) To partly cook food. a) Par Cook b) Blanch c) Sear d) Simmer 7) To brown the surface of a food a) Sear b) Par Cook c) Caramelize d) Bake 8) Slow cooking process and a deep browning. a) Caramelize b) Sear c) Toast d) Grill 9) Simmering in a liquid until some of it evaporates a) Reduce b) Sweat c) Smoke d) Steam 10) To soften food by cooking in a small amount of oil on low heat. a) Sweat b) Smoke c) Reduce d) Steam 11) Add flavor by exposing food to smoldering or burning materials. a) Smoke b) Toast c) Sear d) Bake 12) To lightly cook or brown foods by exposure to grill, fire or another heat source. a) Toast b) Sear c) Smoke d) Broil 13) Cooking food on a metal grate over a heat source a) Grill b) Roast c) Broil d) Season 14) Cooking food in a small amount of fat in a hot pan while constantly stirring or tossing. a) Saute b) Fry c) Simmer d) Season 15) Use indirect heat to cook food. Hot air covers the food and dry heat slow cooks it. a) Roast b) Braise c) Bake d) Reduce 16) Cook food in a frying pan with oil either covering it or covering the entire bottom of the pan. a) Fry b) Saute c) Stir-Fry d) Sizzle 17) Cooking food in a hot oiled pan while stirring using a wok. a) Fry b) Saute c) Stir-Fry d) Pan Fry 18) Cooking food in an enclosed space at medium temperatures. a) Bake b) Roast c) Braise d) Broil 19) Submerging food in water or another liquid that'd heated to it's boiling point. a) Boil b) Simmer c) Poach d) Steam 20) Cooking food in a liquid that's just below boiling point with small bubbles rising slowly. a) Boil b) Simmer c) Poach d) Steam 21) Gently simmering food in a liquid at a temperature below boiling. Used for delicate foods. a) Boil b) Simmer c) Poach d) Steam 22) Cooking food in an enclosed area that is receiving heat coming from boiling water. a) Boil b) Steam c) Poach d) Simmer 23) Meat is first browned at a high temperature, then it's partially covered in liquid and cooked on low heat for several hours. a) Braise b) Broil c) Roast d) Bake 24) Searing a food and then bringing it to a simmer most often on the stove top. Vegetables are often added at the end. a) Stew b) Braise c) Simmer d) Broil 25) Uses direct heat from above to cook food in the oven, typically around 550F. a) Broil b) Boil c) Bake d) Braise 26) Food is placed in a vacuum sealed bag and cooking in a precisely controlled water bath at a low and consistent temperature. a) Sous Vide b) Braise c) Pressure Cook d) Boil 27) Cooking food with the use of high pressure steam and water and or a water-based liquid, inside a sealed vessel. a) Sous Vide b) Braise c) Pressure Cook d) Simmer 28) To mix quickly, bring ingredients to the top of the bowl and back down again. a) Beat b) Blend c) Combine, Mix, Stir d) Puree 29) To thoroughly combine two or more ingredients so that the separate parts are no longer noticeable. a) Blend b) Combine, Mix, Stir c) Cream d) Knead 30) To simply incorporate two or more ingredients using a circular motion. a) Combine, Mix, Stir b) Cut In c) Beat d) Cream 31) To blend butter and sugar together until light and fluffy. a) Cream b) Blend c) Puree d) Beat 32) To incorporate cold butter into a dough. a) Cream b) Cut In c) Fold In d) Knead 33) To gently combine ingredients by turning one part over another. a) Cream b) Cut In c) Fold In d) Knead 34) To work dough with the heel of the hand to create a smooth, elastic texture. a) Knead b) Fold In c) Puree d) Beat 35) To finely grind food into a thick liquid texture. a) Blend b) Puree c) Cream d) Beat 36) To pass dry ingredients through a fine sieve to remove lumps a) Puree b) Sift c) Whip d) Cream 37) To beat rapidly to add air bubbles into a liquid to make it foamy a) Blend b) Cream c) Whip d) Beat 38) Something hot touches the food like steak in a frying pan or a burger on a flat top. a) Convection b) Conduction c) Radiation 39) The process where heat and light waves strike and penetrate the food. a) Convection b) Conduction c) Radiation

Cooking Methods Review

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