Cooking Techniques and Methods Flashcards
6 cards from real Cooking Lessons practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Cooking Techniques and Methods flashcards as text
Which type of heat transfer describes cooking food directly over a flame or heating element?
Answer: Radiation
Radiation transfers heat energy through electromagnetic waves directly from a heat source, such as broiling or grilling over open flame.
What is the primary difference between stewing and braising?
Answer: Stewing fully submerges smaller pieces in liquid; braising partially covers larger cuts
In stewing, smaller pieces of food are fully submerged in liquid, while braising uses larger cuts that are only partially covered.
What does it mean to 'temper' chocolate?
Answer: Carefully heating and cooling chocolate to stabilize cocoa butter crystals
Tempering involves melting and carefully cooling chocolate to specific temperatures to form stable cocoa butter crystals, resulting in a glossy, snappy finish.
Which cooking technique uses a water bath (bain-marie) in the oven?
Answer: Baking custards and cheesecakes
A bain-marie provides gentle, even heat by surrounding a baking vessel with hot water, preventing delicate egg-based dishes from cracking or curdling.
What is 'carry-over cooking'?
Answer: The continued cooking of food from residual heat after removing it from the heat source
Carry-over cooking occurs because residual heat inside the food continues to raise its internal temperature even after it is removed from the heat source.
Which method is used to cook vegetables directly in boiling, well-salted water without a lid to preserve green color?
Answer: Open boiling
Boiling green vegetables uncovered in heavily salted water allows volatile acids to escape, preserving their bright green color.