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 cooking method uses dry heat and hot air circulating around food in an enclosed space?
Answer: Roasting
Roasting uses dry heat in an oven where hot air surrounds the food to cook it evenly.
What is the term for quickly cooking food in a small amount of fat over high heat?
Answer: Sautéing
Sautéing involves cooking food rapidly in a hot pan with a small amount of fat.
Which moist-heat cooking method involves submerging food in liquid kept just below boiling (around 160–180°F)?
Answer: Poaching
Poaching uses a gentle liquid temperature below boiling, ideal for delicate foods like eggs and fish.
Braising is best described as which combination of cooking methods?
Answer: Searing then slow-cooking in liquid
Braising starts with searing the food for color and flavor, then slow-cooking it partially submerged in liquid.
What does 'en papillote' mean as a cooking technique?
Answer: Cooked in parchment paper
En papillote is a French technique where food is sealed in parchment paper and steamed in its own juices in the oven.
Which technique involves briefly cooking food in boiling water then immediately plunging it into ice water?
Answer: Blanching
Blanching followed by an ice bath stops the cooking process and preserves color, texture, and nutrients.