Dry Method of Cooking worksheet

Culinary Class
Name:

Question 1
What dry cooking technique is used with delicate foods that cook quickly, using a small amount
of fat in a shallow pan?
A. Braise
B. Deep fry
C. Sauté
D. Steam

Question 2
Name this piece of equipment

A. Loaf pan
B. Doughnut pan
C. Tube pan
D. Roasting pan

Question 3
What is the typical temperature for deep frying?
A. 212 degrees
B. 325 degrees
C. 350 degrees
D. 500 degrees

Question 4
What is the typical temperature for baking and roasting?
A. 212 degrees
B. 250 degrees
C. 350 degrees
D. 500 degrees
Question 5
To brown the outside of meat before roasting is to _______ it.
A. Sauté
B. Sear
C. Pan fry
D. Deep fry

Question 6
For deep frying, the basket holding the food should be ______ full.
A. one fourth
B. one half
C. two thirds
D. completely

Question 7
If a fire starts when deep frying, do NOT use ____.
A. Salt
B. Fire extinguisher
C. Water
D. Flour

Question 8

The pan shown here is used for.....

A. Deep frying
B. Pan frying
C. Basting
D. Roasting

Question 9
Why would a chef put a rack in a pan for roasting a whole chicken?

A. To hold it up
B. So, it doesn't sit in fat
C. To cook the bottom
D. Because it makes cool grill marks
Question 10
What process is the chef using in the picture?
A. Pan fry
B. Toss
C. Sear
D. Sauté

Question 11
Searing roast beef before roasting helps to:
A. Deglaze it
B. Make it crispy
C. Make it soft
D. Seal in the juices

Question 12
What is the chef doing to the turkey?
A. Pan frying
B. Cleaning it
C. Dredging it
D. Basting it

Question 13
What is the chef doing to the meat?
A. Basting it
B. Sautéing it
C. Dredging it
D. Searing it

Question 14
What dry cooking method takes place after food is removed from the heat source, and occurs
because the outside of the food is hotter than the inside of the food?
A. Carry over cooking
B. Dredging
C. Recovery time
D. Searing
Question 15
Classify this cooking method:
sauté
answer choices
A. Moist
B. Dry
C. Combination

Question 16
Classify this cooking method:
Deep fry
answer choices
A. Moist
B. Dry
C. Combination

Question 17
Classify this cooking method:
Steam
answer choices
A. Moist
B. Dry
C. Combination

Question 18
Classify this cooking method:
Boil
answer choices
A. Moist
B. Dry
C. Combination
D.

Question 19
Classify this cooking method:
roast
answer choices
A. Moist
B. Dry
C. Combination
Question 20
Classify this cooking method:
Stew
answer choices
A. Moist
B. Dry
C. Combination

Question 21
What bacteria might be found on / in Cornish game hens being prepared for roasting?
A. Bacillus cereus
B. Clostridium
C. Listeria
D. Salmonella spp.

Question 22
What temperature should pork, such as grilled pork chops be cooked and held for 45 seconds
to be safe to eat?
A. 120 degrees
B. 135 degrees
C. 145 degrees
D. 185 degrees