1) This cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. a) Dry heat b) Moist heat c) Combination d) Deep fat frying 2) Both use intense heat to sear a piece of meat and it is best used for tender meat, including poultry. a) Roasting b) Grilling and broiling c) Baking d) Poaching e) Simmering 3) This cooking method uses less intense heat and longer cooking time than the other dry-heat methods and uses the oven for heating.  a) Grilling b) Broiling c) Roasting d) Deep fat frying 4) Starts in a hot oven or on the range top to create browning and finishes cooking at a lower temperature. a) Grilling b) Broiling c) Roasting d) Roasting (Searing Method) 5) This method roasts at lower temperatures for longer times and products are cooked in an oven at one temperature throughout the cooking process. a) Grilling b) Broiling c) Roasting (Constant Heat Method) d) Roasting (Searing Method) 6) Cooking sweet or savory items in the dry heat of an oven. Examples: Corn Bread, Chicken, Potatoes, Cookies, Cakes, Pies a) Baking b) Roasting c) Simmering d) Poaching 7) Method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. a) Pan frying b) Sauteing c) Grilling d) Broiling 8) This cooking methods include any techniques that involve cooking with moisture — whether it's steam, water, stock, wine or some other liquid. a) Stewing b) Dry heat c) Moist heat d) Braising 9) Cooking food in liquid between 140 and 180 degrees F. and uses delicate items like eggs, fish, chicken, and pears a) Simmering b) Boling c) Steaming d) Poaching 10) This moist heat method ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. a) Simmering b) Boiling c) Steaming d) Poaching 11) Cooking in a liquid that reaches its highest possible temperature of 212⁰F. Uses: Rice, Pasta, Corn on the Cob, Eggs, Lobster, Hot Dogs and Potatoes a) Simmering b) Boiling c) Steaming d) Poaching 12) Cooked on stovetop in a pot with a small amount of water on the bottom. Then the food is placed in a basket suspended above the liquid, while the pot is covered. a) Simmering b) Boiling c) Steaming d) Poaching 13) Submerging food in oil heated between the temperatures of 325⁰ and 400⁰. Uses: Chicken, Shrimp, French Fries, Onion Rings, Doughnuts, Etc. a) Deep fat frying b) Pan frying c) Stewing d) Braising 14) Uses less cooking oil than deep frying and uses enough oil to, at most, cover the food to be cooked only half way. a) Deep fat frying b) Pan frying c) Stewing d) Braising 15) This cooking methods use, as the name suggests, a combination of dry heat and moist heat methods a) Dry heat b) Moist heat c) Combination heat d) Pan frying 16) A long, slow method of cooking method and cooked in a covered pan on the stove or in the oven to retain moistu.re a) Broiling b) Grilling c) Braising d) Stewing 17) The item to be cooked is first seared or sautéed (Dry Heat), then partially covered with liquid and simmered slowly at a low temperature on the stove or in the oven (Moist Heat). a) Broiling b) Grilling c) Braising d) Stewing 18) Stir-frying is a technique for cooking meat and vegetables quickly, so that they retain texture and flavor. a) Braising b) Stir-frying c) Stewing d) Deep fat frying

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