CULINARY ARTS 1/2 FINAL EXAM
STUDY GUIDE QUESTIONS AND
ANSWERS
Simmer - Answer-it is usually cooked in a hot liquid over low heat, while tiny bubbles
form on the surface
Steam - Answer-food is usually placed in a separate steamer over hot liquid and
cooked, while not coming into contact with the hot liquid
Stew - Answer-similar to braising because the ingredient is first seared and then cooked
in liquid but it uses smaller ingredients like diced meats and vegetables
Bake - Answer-refers to breads, pastries, and other sweet item
Blanch - Answer-similar to boiling in water, which reaches a boil at 212F; food is par-
cooked and then submerged immediately into an ice-bath
Braise - Answer-combination method that involves searing an item, then simmering it in
cooking liquid for a long time until tender; often larger, tough meats poultry legs
Broil - Answer-similar to grilling, except heat comes from top. Usually done in an oven;
happens quickly and watched carefully so it does not burn
Deep-Fry - Answer-when a food is completely submerged in a hot fat or oil, the result is
a crispy, golden brown exterior and a fully cooked interior
Grill - Answer-heat comes from the bottom, underneath the grill grate; involves an open
flame but can also be done on stovetop; cooked by heating grill grates, which gives
ingredients the charred, grilled lines or cross-hatch marks
Pan-Fry - Answer-adding enough fat or to a hot pan so that the fat comes up about 1/2"
up the side of the pan. Food is partially submerged in the fat and then flipped over so
the other side can cook
Poach - Answer-it is completely submerged in liquid that is 160F-180F, remaining in the
hot liquid until fully cooked through and tender
Roast - Answer-similar to baking, but refers more to proteins and vegetables; common
to do in the oven and items are cooked until golden brown and tender
Saute - Answer-sautéed foods are cooked in a small amount of fat over medium-high
heat, usually in a frying pan on the stovetop, and cooked until just tender
STUDY GUIDE QUESTIONS AND
ANSWERS
Simmer - Answer-it is usually cooked in a hot liquid over low heat, while tiny bubbles
form on the surface
Steam - Answer-food is usually placed in a separate steamer over hot liquid and
cooked, while not coming into contact with the hot liquid
Stew - Answer-similar to braising because the ingredient is first seared and then cooked
in liquid but it uses smaller ingredients like diced meats and vegetables
Bake - Answer-refers to breads, pastries, and other sweet item
Blanch - Answer-similar to boiling in water, which reaches a boil at 212F; food is par-
cooked and then submerged immediately into an ice-bath
Braise - Answer-combination method that involves searing an item, then simmering it in
cooking liquid for a long time until tender; often larger, tough meats poultry legs
Broil - Answer-similar to grilling, except heat comes from top. Usually done in an oven;
happens quickly and watched carefully so it does not burn
Deep-Fry - Answer-when a food is completely submerged in a hot fat or oil, the result is
a crispy, golden brown exterior and a fully cooked interior
Grill - Answer-heat comes from the bottom, underneath the grill grate; involves an open
flame but can also be done on stovetop; cooked by heating grill grates, which gives
ingredients the charred, grilled lines or cross-hatch marks
Pan-Fry - Answer-adding enough fat or to a hot pan so that the fat comes up about 1/2"
up the side of the pan. Food is partially submerged in the fat and then flipped over so
the other side can cook
Poach - Answer-it is completely submerged in liquid that is 160F-180F, remaining in the
hot liquid until fully cooked through and tender
Roast - Answer-similar to baking, but refers more to proteins and vegetables; common
to do in the oven and items are cooked until golden brown and tender
Saute - Answer-sautéed foods are cooked in a small amount of fat over medium-high
heat, usually in a frying pan on the stovetop, and cooked until just tender
