Question: Conduction is the transfer of heat through direct contact. True or False
Answer: True.
Question: Reduction always involves thickening with starch. True or False
Answer: False — it thickens by evaporation.
Question: What does deglazing a pan involve
Answer: Adding liquid to dissolve browned bits for flavour.
Question: Name two dry-heat cooking methods
Answer: Roasting and grilling. (Any two accepted)
Question: What does the reduction process do in cooking
Answer: Concentrates flavour by evaporating water.
Question: What does “monter au beurre” mean
Answer: To finish a sauce with butter for richness and gloss.
Question: Poaching is a dry-heat method. True or False
Answer: False — it’s a moist-heat method.
Question: Which cooking method best preserves vegetable nutrients
Answer: Steaming.
Question: Blanching vegetables before freezing helps retain colour and texture. True or False
Answer: True.
Question: What is the purpose of sweating vegetables
To draw out moisture and soften without browning adding to sweetness and enhanced flavour
Question: What is the difference between caramelization and the Maillard reaction
Answer: Caramelization involves only sugars; Maillard involves sugars and proteins.
Question: What is the main goal of mise en place
Answer: To organize and prepare ingredients before cooking.
Question: What effect does salt have on caramelization
Answer: It enhances flavour and balances sweetness. it also helps to form a 'crust' and get a 'sear'..
Question: Searing meat locks in juices. True or False
Answer: False — it adds flavour but doesn’t seal juices.
Question: Why is stock simmered instead of boiled
Answer: To extract flavours slowly and keep broth clear.
Question: Braising combines dry and moist heat cooking methods. True or False
Answer: True.
Question: Why is constant stirring important when making risotto
Answer: It releases starch for a creamy texture.
The _________ is the temperature at which fats and oils begin to smoke, which means that the fat has begun to break down and burn. Burn point, smoke point, flame point or cool point.r
Smoke point
What does the Scoville scale measure?
Spicy heat
Question: What happens during emulsification
Answer: Fat/water/oil combine into a stable mixture.
Question: Sweating onions is usually done at what temperature range
Answer: Around 80–90°C (low heat).
Question: What happens if risotto rice is rinsed before cooking
Answer: It loses starch and becomes less creamy.
What type of beans are used to make baked beans?
Haricot Beans
Question: What is one advantage of sous vide cooking
Answer: Precise temperature control for consistent doneness.
Your experience on this site will be improved by allowing cookies.