Which term is used to cook food for a short period of time in boiling water?

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 $25.99Unlock all

Prepare for the NYSTCE Family and Consumer Science Test with our study materials. Utilize flashcards and multiple choice questions with hints and explanations to excel in your exam!

Multiple Choice

Which term is used to cook food for a short period of time in boiling water?

Explanation:
Blanching is cooking food briefly in boiling water to set color and texture and to loosen skins, often followed by plunging the food into ice water to stop the cooking. This quick heat exposure brightens vegetables, softens skins, and can make prep like peeling easier or help preserve color for freezing. After blanching, foods are typically shocked in cold water to halt further cooking. The other terms refer to different kitchen tasks: beating means mixing vigorously, clarifying involves removing solids from a liquid, and deglazing is about adding liquid to a hot pan to dissolve browned bits and make a sauce. So the method described is blanching.

Blanching is cooking food briefly in boiling water to set color and texture and to loosen skins, often followed by plunging the food into ice water to stop the cooking. This quick heat exposure brightens vegetables, softens skins, and can make prep like peeling easier or help preserve color for freezing. After blanching, foods are typically shocked in cold water to halt further cooking. The other terms refer to different kitchen tasks: beating means mixing vigorously, clarifying involves removing solids from a liquid, and deglazing is about adding liquid to a hot pan to dissolve browned bits and make a sauce. So the method described is blanching.

More Multiple Choice Questions
Subscribe

Get the latest from Passetra

You can unsubscribe at any time. Read our privacy policy