CCA Cooking Methods & Equipment Flashcards

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

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

Dry-heat methods (roasting, grilling, sautéing) transfer heat through air, fat, or direct contact without water, while moist-heat methods (poaching, steaming, braising) use water or steam.

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

Answer: 325–375°F (163–190°C)

Most deep-frying is done between 325–375°F, which creates a crispy exterior quickly while allowing the interior to cook through without absorbing excess oil.

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

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

Sauté comes from the French word 'sauter' (to jump) and describes cooking small pieces of food in a small amount of fat over high heat with frequent movement.

What is 'deglazing' a pan?

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

Deglazing involves adding liquid (wine, stock, or water) to a hot pan to dissolve the fond — the caramelized bits of protein and sugars — incorporating them into the sauce.

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

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

A bain-marie provides gentle, even heat by surrounding a cooking vessel with hot water, preventing scorching and maintaining a maximum temperature of 212°F (100°C).

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

Answer: Chef's knife

The chef's knife (typically 8–12 inches) is the most versatile kitchen knife, used for chopping, slicing, dicing, and mincing a wide variety of ingredients.