CCA CCA Cooking Methods & Techniques 1 — Questions and Answers
Question 1: Which of the following is a dry-heat cooking method?
- Braising
- Poaching
- Roasting (Correct answer)
- Steaming
Correct answer: Roasting
Roasting is a dry-heat cooking method that uses hot, dry air (in an oven) to cook food, while braising, poaching, and steaming all use liquid or steam as the heat transfer medium.
Question 2: What is the difference between sautéing and pan-frying?
- They are the same technique
- Sautéing uses a small amount of fat over high heat with frequent tossing; pan-frying uses more fat over moderate heat with less agitation (Correct answer)
- Pan-frying is done in a wok; sautéing in a skillet
- Sautéing is for vegetables only; pan-frying is for proteins
Correct answer: Sautéing uses a small amount of fat over high heat with frequent tossing; pan-frying uses more fat over moderate heat with less agitation
Sautéing uses a very small amount of fat over high heat with constant movement, while pan-frying uses enough fat to come partway up the food and moderate heat without constant stirring.
Question 3: What is the key difference between simmering and boiling?
- They are exactly the same
- Simmering (185–205°F/85–96°C) uses gentle bubbles; boiling (212°F/100°C) uses vigorous, rolling bubbles (Correct answer)
- Boiling is used for vegetables only; simmering for proteins
- Simmering requires more water than boiling
Correct answer: Simmering (185–205°F/85–96°C) uses gentle bubbles; boiling (212°F/100°C) uses vigorous, rolling bubbles
Simmering occurs between 185–205°F with gentle, occasional bubbles rising to the surface, while boiling is a full, rolling bubble at 212°F (sea level), used for different culinary applications.
Question 4: Which moist-heat cooking method submerges food in liquid held between 160–180°F (71–82°C)?
- Simmering
- Poaching (Correct answer)
- Blanching
- Steaming
Correct answer: Poaching
Poaching submerges delicate foods like eggs, fish, or fruit in liquid held between 160–180°F, gently cooking them without the agitation that boiling or simmering would cause.
Question 5: What is 'deglazing' a pan?
- Cleaning a hot pan with a brush
- Adding liquid to a hot pan to dissolve the browned bits (fond) left from sautéing or searing (Correct answer)
- Reducing a sauce until it coats the back of a spoon
- Adding acid to a sauce for balance
Correct answer: Adding liquid to a hot pan to dissolve the browned bits (fond) left from sautéing or searing
Deglazing adds a liquid (wine, stock, water) to a hot pan to dissolve the caramelized drippings and fond stuck to the bottom, incorporating their flavor into a sauce.
Question 6: What is 'en papillote' cooking?
- Cooking food in a deep fryer with a paper coating
- Cooking food sealed inside a folded paper or foil packet using steam generated from the food's own moisture (Correct answer)
- Wrapping food in pastry dough before baking
- A technique for flambéing food tableside
Correct answer: Cooking food sealed inside a folded paper or foil packet using steam generated from the food's own moisture
En papillote is a moist-heat cooking method where food is sealed in a parchment paper or foil packet and baked, steaming in its own juices and any added aromatics.
CCA CCA Cooking Methods & Techniques 1
Which of the following is a dry-heat cooking method?