Classic Classic Quiz Cooking methods by Victoriaamodeo Victoriaamodeo 241 played - 12 yrs ago Cooking method QUIZ 17 QUESTIONS medium Cooking 1 To use both moist and dry cooking techniques is called combo cooking TF 2 Caramelization is the process of cooking sugar to high temps TF 3 To use metal, and the radiation of hot air, oil or fat to transfer heat is considered moist cooking TF 4 The matter in cells and tissue that gives them colour is pigmentation TF 5 To use liquid instead of oil for heat energy needed to cook food is called dry cooking is considered TF 6 Coagulation is when protiens in food change from a liquid or semi liquid state to a drier, solid state TF 7 Moisture that escapes into the air is the process of evapouration that will then concentrate flavours TF 8 To coat food with flour is called dredging TF 9 Searing means to cook food directly under a primary heat source TF 10 Foods that are cooked completely submerged in heated fat or oil is pan frying TF 11 To quickly brown food at the start of the cooking process is considered searing TF 12 The cooking that takes place after you remove something from the heat source is called recovery time TF 13 The time it takes for the fat or oil to return to the present temp is carryover cooking TF 14 The cooking style in which fat covers about one-half to three-quaters of the food is deep frying TF 15 Open-spit roasting is placing the food on a metal rod or long skewer and slowly turn it over the heat source TF 16 A coating made of eggs and bread crumbs and flour is breading TF 17 A semi liquid mixture containing ingredients such as flour, milk and eggs is a batter TF A mistake in this Quiz ? Contact the author Commentaires