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Identifying Cooking Techniques
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Use the same cutting board for a different food item.
False
Before cooking, thoroughly rinse or peel fruits and vegetables.
True
Marinate raw food at room temperature for no longer than 1 hour.
False
These potential hazards include foreign objects like hair, staples, rubber band, plastic broken glass that gets into the food.
Physical hazards
These potential hazards include sanitizing agents, toxic metals, and other products that contain chemicals.
Chemical hazards
It is the transfer of bacteria from one surface or food to another.
Cross-contamination
These potential hazards to food safety includes viruses, fungi, parasites, and bacteria.
Biological hazards
In this method, the food is usually cooked suspended above simmering liquid.
Steaming
It is a technique of using herbs and spices to contribute bright color, great taste, and wonderful aroma.
Enhancing
This method is used to cook uniform-sized pieces of vegetables, fruit, seafood, poultry, or lean meat in an open pan or dish surrounded by the hot, dry air of an oven.
Baking
Uses of dry heat of an oven to slowly cook larger pieces of food.
Roasting
Methods of cooking thin pieces of food direct to heat.
Grilling and Broiling
Simmering ingredients gently in water or a flavorful liquid.
Poaching.
Quick cooking of small, uniform-sized pieces of food in a wok or large frying pan.
Stir-frying
Slow cooking of small pieces of food with a small quantity of liquid in an open or covered pan on top of the stove.
Braising
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