Culinary Precision Exam Practice

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Question: 1 / 400

Which cooking methods are included in moist cooking?

Bake and grill

Roast and deep fry

Poach and steam

Moist cooking methods involve the use of liquid or steam to cook food, which helps in retaining moisture and enhancing flavor. Poaching and steaming are prime examples of this category of cooking techniques.

When poaching, food is typically submerged in simmering liquid, such as water, broth, or wine, allowing it to cook gently without any fat, which preserves its tenderness and flavor. Similarly, steaming involves cooking food with the steam produced from boiling water, which retains nutrients and moisture while also preventing the food from coming into direct contact with water.

Both methods are effective for delicate foods, such as fish, eggs, and vegetables, that can be easily overcooked with methods that involve high heat or dry cooking. Hence, this option accurately represents the characteristics of moist cooking techniques, prompting the correct selection.

Culinary Precision Exam Practice

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