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Cooking Methods Quiz

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Instructions: Braising, blanching, sautéing — how well do you know your cooking techniques?

  1. 1.

    What does 'braising' involve?

    A
    Deep-frying in oil
    B
    Searing food then slowly cooking it in a covered pot with liquid
    C
    Steaming in a bamboo basket
    D
    Grilling over open flames
  2. 2.

    What is the purpose of 'blanching' vegetables?

    A
    To dry them out
    B
    To briefly boil them, then plunge into ice water to stop cooking
    C
    To marinate them in vinegar
    D
    To fully cook them
  3. 3.

    Sautéing involves cooking food quickly in a pan with what?

    A
    A small amount of fat over high heat
    B
    No heat at all
    C
    A large amount of water
    D
    A covered lid at low temperature
  4. 4.

    What is 'poaching' in cooking?

    A
    Cooking food in gently simmering liquid below boiling point
    B
    Cooking food over smoke
    C
    Frying food in deep oil
    D
    Baking food in a salt crust
  5. 5.

    What distinguishes 'roasting' from 'baking'?

    A
    Baking is always done outdoors
    B
    They are completely different methods
    C
    Roasting uses water; baking does not
    D
    Roasting typically refers to cooking meats/vegetables at higher heat; baking refers to breads/pastries
  6. 6.

    What cooking method uses hot air circulation to cook food evenly, often in a special oven?

    A
    Smoking
    B
    Broiling
    C
    Convection baking
    D
    Stewing
  7. 7.

    'En papillote' is a French cooking method where food is cooked inside what?

    A
    A parchment paper parcel
    B
    A salt dome
    C
    A bread shell
    D
    A clay pot
  8. 8.

    What is 'deglazing' a pan?

    A
    Washing the pan after cooking
    B
    Removing the glaze from ceramic cookware
    C
    Coating the pan with butter
    D
    Adding liquid to a hot pan to loosen browned bits for a sauce
  9. 9.

    Sous vide cooking involves sealing food in a bag and cooking it in what?

    A
    A deep fryer
    B
    A microwave
    C
    A pressure cooker
    D
    A precisely temperature-controlled water bath
  10. 10.

    What is 'stir-frying'?

    A
    Deep-frying while stirring
    B
    Rapidly cooking small pieces of food in a wok over very high heat
    C
    Baking in a rotating oven
    D
    Slowly cooking food in a pan
  11. 11.

    Broiling cooks food using heat from which direction?

    A
    From all sides equally
    B
    From above the food
    C
    Below the food
    D
    From the side
  12. 12.

    What is 'reducing' a sauce?

    A
    Blending it until smooth
    B
    Straining out the solids
    C
    Adding water to thin it
    D
    Simmering it to evaporate liquid and concentrate flavor
  13. 13.

    What is 'curing' in food preparation?

    A
    Freezing food for storage
    B
    Preserving food using salt, sugar, smoke, or acid
    C
    Fermenting food with yeast
    D
    Heating food to a high temperature
  14. 14.

    What does 'flambéing' involve?

    A
    Torching the surface with a blowtorch
    B
    Burning food intentionally for flavor
    C
    Adding alcohol to a hot pan and igniting it briefly
    D
    Smoking food over an open fire
  15. 15.

    What is the difference between 'simmering' and 'boiling'?

    A
    Boiling is always done with a lid
    B
    Simmering uses oil; boiling uses water
    C
    There is no difference
    D
    Simmering is gentler, with small bubbles; boiling has rapid, large bubbles

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