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Question: What is the purpose of sweating vegetables
To draw out moisture and soften without browning adding to sweetness and enhanced flavour
Question: What does deglazing a pan involve
Answer: Adding liquid to dissolve browned bits for flavour.
Question: What does the reduction process do in cooking
Answer: Concentrates flavour by evaporating water.
Question: Which cooking method best preserves vegetable nutrients
Answer: Steaming.
Question: What is the difference between caramelization and the Maillard reaction
Answer: Caramelization involves only sugars; Maillard involves sugars and proteins.
Question: What is one advantage of sous vide cooking
Answer: Precise temperature control for consistent doneness.
Question: Why is constant stirring important when making risotto
Answer: It releases starch for a creamy texture.
Question: What does “monter au beurre” mean
Answer: To finish a sauce with butter for richness and gloss.
Question: Name two dry-heat cooking methods
Answer: Roasting and grilling. (Any two accepted)
Question: What happens during emulsification
Answer: Fat/water/oil combine into a stable mixture.
Question: Blanching vegetables before freezing helps retain colour and texture. True or False
Answer: True.
Question: Braising combines dry and moist heat cooking methods. True or False
Answer: True.
Question: Conduction is the transfer of heat through direct contact. True or False
Answer: True.
Question: Poaching is a dry-heat method. True or False
Answer: False — it’s a moist-heat method.
Question: Reduction always involves thickening with starch. True or False
Answer: False — it thickens by evaporation.
Question: Searing meat locks in juices. True or False
Answer: False — it adds flavour but doesn’t seal juices.
