Cooking Methods / Study Guide Questions & Correct Solutions.Quiz____?Stewing - Answer✓✓ Similar to braising, but the food is cut into smaller pieces and the food is completely covered in liquid while it's simmering Quiz____?Stir - fry - Answer✓✓ Food is cooked over a very high heat, generally in a wok with little fat, and stirred quickly Quiz____?Batter - Answer✓✓ A mixture of a dry ingredients such as flour or corn meal, and a liquid, such as milk or water, usually with a binding agent such as egg Quiz____?Smoking point - Answer✓✓ The temperature at which fats and oil begin to smoke, which means that the fat has begun to break down Quiz____?Sous vide - Answer✓✓ Food is placed in an airtight plastic bag and then is cooked in water that is well controlled well below boiling point Quiz____?Broiling - Answer✓✓ A rapid cooking method that uses high heat from a source located above the food Page 1 of 5 1 / 2
Quiz____?Grilling - Answer✓✓ The food is cooked on a grill rack above the heat source Quiz____?Conduction - Answer✓✓ The transfer of heat from one Adam to another when the item come into direct contact with each other Quiz____?Recovery time - Answer✓✓ The amount of time it takes oil to reheat to the correct cooking temperature once food is added Quiz____?Braising - Answer✓✓ First searing the food item in hot oil, and then partially covering it enough liquid to come halfway up the food item. Then cover the pot or pan tightly and finish the food slowly in the oven or on the stove top Quiz____?Shallow poaching - Answer✓✓ Cooks food using a combination of steam and a liquid bath Quiz____?Pan - Fry - Answer✓✓ Cooking food in an oil over less intense heat. The oil comes halfway up the side of the food being cooked Quiz____?Radiation - Answer✓✓ Does not require physical contact between the heat source in the food being cooked, instead he moves by way of microwave and infrared waves Quiz____?Marinating - Page 2 of 5
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