Classic
Quiz General knowledge

Quiz Cooking methods

240 played - 12 yrs ago

Cooking method

 

Medium QUIZ 17 QUESTIONS
medium
1

To use both moist and dry cooking techniques is called combo cooking

2

Caramelization is the process of cooking sugar to high temps

3

To use metal, and the radiation of hot air, oil or fat to transfer heat is considered moist cooking

4

The matter in cells and tissue that gives them colour is pigmentation

5

To use liquid instead of oil for heat energy needed to cook food is called dry cooking is considered

6

Coagulation is when protiens in food change from a liquid or semi liquid state to a drier, solid state

7

Moisture that escapes into the air is the process of evapouration that will then concentrate flavours

8

To coat food with flour is called dredging

9

Searing means to cook food directly under a primary heat source

10

Foods that are cooked completely submerged in heated fat or oil is pan frying

11

To quickly brown food at the start of the cooking process is considered searing

12

The cooking that takes place after you remove something from the heat source is called recovery time

13

The time it takes for the fat or oil to return to the present temp is carryover cooking

14

The cooking style in which fat covers about one-half to three-quaters of the food is deep frying

15

Open-spit roasting is placing the food on a metal rod or long skewer and slowly turn it over the heat source

16

A coating made of eggs and bread crumbs and flour is breading

17

A semi liquid mixture containing ingredients such as flour, milk and eggs is a batter