CCA CCA Cooking Methods & Equipment

Question 1

What is the primary difference between 'dry-heat' and 'moist-heat' cooking methods?

Accepted Answer

Dry heat uses air or fat without water; moist heat uses water or steam to transfer heat

Answer

Dry heat uses fat; moist heat uses no fat

Answer

Dry heat is always faster than moist heat

Answer

Moist heat is only used for vegetables

Question 2

What is the ideal temperature range for deep-frying most foods?

Accepted Answer

325–375°F (163–190°C)

Answer

250–300°F (121–149°C)

Answer

400–450°F (204–232°C)

Answer

200–250°F (93–121°C)

Question 3

What does 'sauté' literally mean and what cooking technique does it describe?

Accepted Answer

To 'jump' — cooking food quickly in a small amount of fat over high heat while tossing

Answer

To boil quickly in salted water

Answer

To cook food slowly in its own juices

Answer

To cook food covered in a liquid at low heat

Question 4

What is 'deglazing' a pan?

Accepted Answer

Adding liquid to a hot pan to dissolve the caramelized fond (browned bits) stuck to the bottom

Answer

Cleaning the pan with hot water before cooking

Answer

Reducing a sauce until it coats the back of a spoon

Answer

Greasing a pan before adding food

Question 5

What is the purpose of a 'bain-marie' (water bath) in cooking?

Accepted Answer

To cook delicate foods gently and evenly by surrounding them with hot water

Answer

To rapidly chill food after cooking

Answer

To sterilize kitchen equipment

Answer

To proof yeast before baking

Question 6

Which knife is considered the most essential and versatile in a professional kitchen?

Accepted Answer

Chef's knife

Answer

Paring knife

Answer

Boning knife

Answer

Serrated bread knife