Food cooked in water above 100 degrees is called .... , Simmering , Poaching , Boiling , Steaming , Which out of the following foods can you not poach ? , Rice, Meat, Fish , Eggs , What is the benefit of steaming foods ? , Stops them going soggy , Keeps them colourful , It helps to retain nutrients, Irons out the creases , What is simmering ? , When food sizzles , When food is cooked in boiling water , When food is cooked in shallow water, Food cooked in water just below boiling point , Which of the following foods cant you steam ? , Vegetables , Rice, Pasta, Puddings , What is blanching ? , Blowtorching food , Frying food quickly , Short cooking of food in boiling liquid , Grilling food quickly , What is a Bain-Marie , A container used to keep food warm , A French term for someone who washes up , A popular French Starter , A bundle of herbs used in cooking , What is Sauteing ? , French word for making sauces, Term used for making sauce , Food tossed in hot oil , Food that is deep fried , What is cooking Au Gratin ?, Browning cheese on top of dishes under a grill , Grated carrot on top of a salad , Grated potato covered in breadcrumbs , Melted cheesed on top of something in an oven , Why might someone choose to stew food ? , To make it more tender and retain nutrients , To make the food less tough , Its healthier , To stop it being chewy , What is Flambeing ? , Food burnt with a blowtorch , When food is cooked till black , Food soaked in alcohol and set alight , Food set on fire, Why is grilling a healthier way to cook ? , Dries food out getting rid of fat , Adds extra nutrients , Fat drips out the food lowering fat content , Keeps nutrients in the food , Which is the healthiest method of cooking using oil out of the following , Deep-frying, Shallow -Fry , Pan -Fry , Stir-Fry , Why cant you use metal in a microwave ? , Contaminates food , Causes the metal to spark , Makes the food taste funny , It blows up , What is Braising ? , When sheep eat grass in the field , A combination of frying streaming and stewing , When meat is sealed when frying to change colour, When food is tossed in hot oil to give it colour .

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