Cooking Methods: Moist Heat Techniques

Questions and Answers

Which cooking method involves cooking at a temperature range of 71 to 81°C?

Shallow Poaching

Simmering

Poaching (correct)

Pressure Cooking

What is the main characteristic of the baking cooking method?

Heat is transferred mainly through radiation, conduction, and convection (correct)

Uses vaporizing steam for cooking

Involves cooking meat over direct heat

Requires the use of a frying pan with oil

In which cooking method is food cooked below its boiling point, specifically between 85 to 96°C?

Broiling

Steaming

Parboiling

Simmering (correct)

Which method involves using pressurized steam at temperatures ranging from 110 to 116°C?

Pressure Cooking Signup and view all the answers

What combination characterizes the shallow poaching method?

A mix of steam and simmering liquid Signup and view all the answers

What is the primary purpose of blanching food?

To cook food partially and quickly in boiling liquid Signup and view all the answers

Which of the following moist heat cooking methods is best suited for tender cuts of meat?

Deep Poaching Signup and view all the answers

At what temperature does boiling occur?

All of the above Signup and view all the answers

What is the main characteristic of the cooking method 'enpapillote'?

Food is wrapped in parchment to create steam Signup and view all the answers

Which cooking method utilizes acid ingredients to gently cook food?

Pan Steaming Signup and view all the answers

What is the key characteristic of pan broiling?

Cooking food without adding any fat or oil Signup and view all the answers

Which cooking method is characterized by cooking over a heat source that is below the food?

Grilling Signup and view all the answers

What is the typical temperature range for deep fat frying?

170° C to 375° F Signup and view all the answers

What is the primary purpose of the initial browning of the meat in braising?

To develop flavor and a rich brown color Signup and view all the answers

Which of the following techniques is primarily suited for cooking larger pieces of meat at a low heat?

Pan Frying Signup and view all the answers

Which step follows the searing of the beef in the beef stew recipe?

Degrease the pan and caramelize the onions Signup and view all the answers

What method involves cooking food quickly in a small amount of fat while stirring continuously?

Stir frying Signup and view all the answers

What differentiates stewing from braising?

Stewing uses smaller pieces of food that can be shallow fried or sautéed Signup and view all the answers

In the beef stew recipe, how long should the beef be stewed until it is tender?

2 hours Signup and view all the answers

In sautéing, what is the primary purpose of adding a liquid such as stock or wine?

To deglaze and enhance flavor Signup and view all the answers

What is the function of adding wine to the pan during the beef stew preparation?

To deglaze the pan and release the drippings Signup and view all the answers

Which cooking method is characterized by cooking food with very little or no fat at all?

Dry Fry and Griddle Signup and view all the answers

What is the typical cooking duration for stir frying?

2-3 minutes Signup and view all the answers

What ingredients are specifically mentioned as part of the seasoning in the beef stew recipe?

Salt and pepper Signup and view all the answers

Which of the following is a typical product cooked using the roasting method?

Tender cuts of meat Signup and view all the answers

Which of the following is NOT commonly covered when braising food?

Cooking on high heat Signup and view all the answers

What type of cooking method uses a coating of fat and is done over low heat?

Pan Frying Signup and view all the answers

What role does the sachet d’epices play in the cooking process?

To infuse flavor during cooking Signup and view all the answers

Study Notes

Moist Heat Cooking Methods

Parboiling: Prepares food, especially vegetables and meats, by partially cooking them to reduce overall cooking time.
Poaching: Involves cooking delicate foods like fish and eggs at low temperatures (71 to 81°C) for a tender texture.
Pressure Cooking: Uses a sealed cooker to achieve high temperatures (110-116°C) through pressurized steam, cooking food faster.
Simmering: Maintains food under boiling point (85 to 96°C), ideal for gently cooking various ingredients.
Shallow Poaching: A combination of steaming and simmering for delicate foods while minimizing flavor loss.
Steaming: Cooks food through vaporizing steam, retaining moisture and nutrients, often used for seafood and dumplings.
Blanching: A quick cooking method involving boiling and rapid cooling, commonly applied to vegetables and fruits.
Boiling: Cooks food in boiling liquid (212°F), often used for pasta, cereals, and certain vegetables.
Deep Poaching: A low-temperature method ideal for naturally tender cuts of meat, poultry, or fish.
En Papillote: Food is wrapped in parchment paper and cooked in its own juices, enhancing flavor and steam cooking.
Pan Steaming: Combines gentle cooking with acid ingredients while sealing the pan to trap steam.

Dry Heat Cooking Methods

Baking: Utilizes oven heat transfer methods (radiation, conduction, convection) to cook food evenly.
Barbecuing: Involves cooking food over a grill, often with seasoned sauces applied frequently for flavor.
Broiling: Cooks food with heat from above, employing radiation and conduction techniques.
Pan Broiling: Uses a cast-iron skillet without added fat, relying on juices released from meat for flavor. Cooked items include steaks and chicken.

Cooking Techniques

Braising: Browning food in fat before adding a small amount of liquid and covering tightly, resulting in flavorful, tender dishes.
Stewing: Similar to braising but applies to smaller pieces of food cooked in liquid until tender.

Sample Recipe: Beef Stew

Ingredients: Bone-in beef, salt, pepper, vegetable oil, minced onions, garlic, tomato paste, red wine, brown veal stock, and vegetables.
Preparation Steps:
- Season beef, sear in hot oil until browned.
- Caramelize onions, add garlic and tomato paste until aromatic.
- Deglaze with red wine, reduce, then incorporate beef and stock.
- Simmer until beef becomes tender, approximately two hours.

Frying Techniques

Deep Fat Frying: Cooks food submerged in hot oil (170° C). Common for fish, shellfish, and vegetables.
Pan Frying: Larger quantities of fat and longer cooking time than sautéing; applies to meat and chicken pieces.
Sautéing: Quick-cooking method in a small amount of fat at high heat, enhancing flavor through browning.
Stir Frying: Fast technique emphasizing thinly sliced ingredients, minimizing vitamin loss; typical in Chinese cuisine.
Dry Fry and Griddle: Minimal to no fat used, suitable for items like pancakes and sandwiches.
Roasting: Cooking via dry heat, often using a turning spit for even cooking.

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Description

Explore the various moist heat cooking methods such as parboiling, poaching, and steaming. Learn how these techniques influence the texture and flavor of different foods, especially delicate items like fish and eggs. This quiz will test your knowledge of each method's specific temperature and application.