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Cooking Methods Quiz

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Cooking Methods Quiz

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About this activity

Test your cooking method knowledge

Created by

Zaida Cervantes
Zaida Cervantes
Philippines

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Cooking Methods Quiz
 

Cooking Methods QuizOnline version

Test your cooking method knowledge

by Zaida Cervantes
1

What cooking method involves boiling food fully in water at 100°C?

2

Which method uses dry heat in an oven or over fire with little or no added fat?

3

Which technique cooks food quickly in a hot pan with a small amount of fat?

4

Which method uses steam to cook food and preserves nutrients well?

5

What cooking method gently cooks food in liquid just below a simmer?

6

Which method involves cooking food in hot fat, often as deep fry or pan fry?

7

Which technique creates grill marks and uses high direct heat?

8

Which method browns meat by searing then cooks slowly in liquid?

9

Which technique is cooking with dry heat in an oven, ideal for bread and pastries?

10

Which method uses electromagnetic waves to heat food quickly?

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Boiling uses a rolling boil; simmering is gentler heat, blanching is brief boiling, poaching is sub-simmering in liquid.

Roasting applies dry heat; steaming uses steam, poaching is gentle in liquid, braising combines sear and simmer.

Sautéing is high-heat pan cooking; steaming uses vapor, braising is slow simmering, grilling uses direct heat.

Steaming cooks with vapor; boiling submerges in water, frying uses oil, braising uses liquid.

Poaching is gentle; boiling is vigorous, sautéing is dry-heat in fat, grilling is direct heat.

Frying uses fat; poaching uses liquid, steaming uses vapor, braising uses liquid.

Grilling uses direct heat; baking and steaming use dry or moist heat indirectly.

Braising starts with sear then slow simmer; roasting is dry heat, poaching is gentle in liquid.

Baking uses dry heat in oven; boiling is submersion in water, steaming is vapor, frying uses oil.

Microwaving heats water molecules with microwaves; grilling uses direct heat, baking dry heat, sautéing in fat.

 
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