CCA Cooking Methods & Techniques Flashcards

Which of the following is a dry-heat cooking method?

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.

What is the difference between sautéing and pan-frying?

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.

What is the key difference between simmering and boiling?

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.

Which moist-heat cooking method submerges food in liquid held between 160–180°F (71–82°C)?

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.

What is 'deglazing' a pan?

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.

What is 'en papillote' cooking?

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.