Cooking Techniques & Methods Flashcards

Which cooking method uses dry heat in an oven and is most appropriate for large cuts of meat or whole poultry?

Answer: Roasting

Roasting uses dry oven heat to cook large cuts of meat or whole poultry, developing a flavorful crust through browning.

At what temperature range is poaching typically performed?

Answer: 160–180°F

Poaching uses gentle heat between 160–180°F so delicate foods like eggs, fish, or fruit cook without agitation or toughening.

Sautéing is best defined as cooking food:

Answer: Quickly in a small amount of fat over high heat

Sautéing cooks food quickly in a small amount of fat over high heat, promoting browning while keeping the interior moist.

What is the primary purpose of blanching vegetables before freezing them?

Answer: To deactivate enzymes that cause deterioration in color, texture, and flavor

Blanching briefly deactivates naturally occurring enzymes that would otherwise continue to break down color, texture, and nutrients during frozen storage.

Which cooking method is most appropriate for tough cuts of meat high in connective tissue, such as chuck roast or short ribs?

Answer: Braising in liquid over low heat

Braising uses moist low heat over a long time to break down collagen into gelatin, tenderizing tough, connective-tissue-rich cuts.

The Maillard reaction, responsible for the browned crust on seared meat and baked bread, occurs when:

Answer: Proteins and sugars are heated together, forming flavor compounds and brown pigments

The Maillard reaction is a chemical interaction between amino acids and reducing sugars at high heat, producing hundreds of flavor and aroma compounds along with brown color.

How does steaming differ from boiling as a cooking method?

Answer: In steaming, food cooks via contact with vapor rather than being submerged in liquid

Steaming cooks food through contact with hot vapor, keeping it above the liquid surface, which better preserves water-soluble nutrients compared to boiling.