Culinary (Creative foods) questions: 1. This dry cooking method involves enough oil in a sauté pan to cover the depth of the food approximately halfway. Foods such as chicken or fish can be breaded first.
A. Boiling
B. Broiling
C. Pan Frying
D. Poaching
E. Roasting
F. Steaming

2.Raw chicken should NOT be thawed
A. in the refrigerator.
B. in a sink of warm water.
C. Option in a sink under cold running water.
D. in the microwave if used right away.

3.Why do you hold foods below 41F or above 135F on a buffet line?
A. Because of their appeal.
B. To prevent microorganism growth.
C. To intensify their flavor profile.
D. To prevent coagulation.

4.This dry cooking method uses radiant heat in an oven and is typically reserved for large pieces of meat at fairly high temperatures.
A. Boiling
B. Broiling
C. Pan Frying
D. Poaching
E. Roasting
F. Steaming