Which technique is used to cook by the vapor produced when water is heated to the boiling point?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $24.99Unlock all

Prepare for your Kitchen Management Test. Engage with flashcards and multiple choice questions, each equipped with insights and clarifications. Achieve confidence and excel in your exam!

Multiple Choice

Which technique is used to cook by the vapor produced when water is heated to the boiling point?

Explanation:
Steaming is the technique that cooks food with the vapor produced when water boils. The heat moves to the food through saturated steam rising from the boiling liquid, usually from a steamer rack or basket, so the food isn’t submerged in water. This gentle method helps preserve nutrients and color and works well for vegetables, fish, or delicate items. Chop and mince are cutting actions, not cooking methods, and sautéing cooks with a small amount of fat and direct heat, not with steam. So the technique described is steam cooking.

Steaming is the technique that cooks food with the vapor produced when water boils. The heat moves to the food through saturated steam rising from the boiling liquid, usually from a steamer rack or basket, so the food isn’t submerged in water. This gentle method helps preserve nutrients and color and works well for vegetables, fish, or delicate items. Chop and mince are cutting actions, not cooking methods, and sautéing cooks with a small amount of fat and direct heat, not with steam. So the technique described is steam cooking.

More Multiple Choice Questions
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy