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Cooking Methods

written by: ErinTippin
 
How much do you know about cooking? Take this short quiz and find out.

Question 1:


The term roasting is often used interchangeably with this word.
Baking
Basting
Broiling
Braising

Question 2:


Which term does not belong with the others?
Poaching
Stewing
Braising
Pot Roasting

Question 3:

View the provided image.
Usually flambéing might only cause slight difference in taste and its main function is to impress the spectators.
True
False


View Image

Question 4:


Why are foods basted?
To give them a brown surface
To give them a crunchy crust
To prevent them from drying out
To add flavor

Question 5:


Which of these cooking methods does not involve hot oil or fat?
Sauteing
Stir Frying
Pan Frying
Boiling

Question 6:


The terms sweating and steaming refer to one and the same method of cooking.
False
True

Question 7:


Which of these foods is generally poached in white wine?
Poultry
Eggs
Fish
Fruit

Question 8:


When you broil, where is the direct heat source?
There is no direct heat source; it uses indirect heat
Surrounds the food
Below the food
Above the food

Question 9:


Stir frying is a term used to describe two fast Chinese cooking techniques: chǎo and bào.
False
True

Question 10:


There is no difference between blanching and parboiling.
True
False

 


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