1. Broiling
2. Baking
3. Sauteing
4. Frying

Most people will bake a cake. The lyrics to the song, recorded by Eileen Barton in January 1950, are a reminder of how things were done back in the day, "If I knew you were coming I'd have baked a cake."

1. Baking
2. Sauteing
3. Frying
4. Broiling

Broiling is cooking food in the oven, using only the heating element above the food. When broiling, the top elements of an oven glow red hot.

1. The size of the pieces that are in the pan
2. The type of oil used
3. The temperature
4. Whether the food is meat or vegetables

The only difference between a saute and a pan fry is that in a saute, the food is cut into small pieces and in a pan fry, it is larger pieces, like a fillet. Usually less oil is used when sauteing than when frying.

1. Oil
2. Butter
3. Low, steady heat
4. A shallow pan

For a deep fry you need to have a large amount of oil to fry the chicken and high heat to keep the coating crisp.

1. To create a glaze for a cake
2. To clean the pan before putting it in the dishwasher
3. To create a sauce from the pan juices and browned bits of meat
4. To add a burned taste to your food

If meat, chicken or fish is sautéed or fried, the entree is often finished by deglazing the pan's residue to make a sauce. Sometimes wine is used for this purpose.

1. The type of food cooked
2. Whether you cook the food fully or partially
3. Whether or not it's a rolling boil
4. The type of pan

Poaching is a much gentler technique than boiling. With boiling you have a rolling boil whereas for poaching the food is placed in the pan when the water just starts to boil.

1. Simmering
2. Boiling
3. Frying
4. Browning

After you make a stew, you may need to simmer it to combine all the flavors. Maintaining a simmer requires attention, because as heat builds, a simmer easily can turn to a boil.

1. Amount of liquid
2. Temperature of the liquid
3. Addition of baking
4. The first two options

The main differences lie in the amount of liquid used and the intensity of the heat applied. For braising, there is usually a flavorful broth that covers the food about one-third up. The pot is gently simmered over lower heat for a long time.

1. Pound it thin.
2. Marinate it.
3. Cook it slow at a low heat.
4. All of the above.

In addition to the above answers, you can also cut it across the grain to break down long muscle fibers in the meat to help make it tender.

1. True
2. False

To sear meat, you need to brown it in a frying pan with oil or butter. However, contrary to long-held popular opinion, it turns out that searing does not hold in the juices. Searing adds lots of flavor, though,

1. Broiling
2. Grilling
3. Boiling
4. Steaming

Steaming works by boiling water continuously so it turns into steam. The steam heats the nearby food, cooking it.

1. Blanching
2. Parboiling
3. Sauteing
4. The first two

When you blanch food you place it in boiling water and partially cook it, then plunge it into an ice bath to stop the cooking. The cooking technique is also called parboiling when the ice bath is not needed.

1. Boiling and baking
2. Broiling and baking
3. Roasting and toasting
4. None of the above

It not only takes boiling and baking to make an authentic bagel, but also the dough needs to be proofed twice. Bagels are worth the effort, though.

1. Simmering
2. Stewing
3. Sauteing
4. Grilling

Stewing is a long, slow cooking process. Food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together.

1. Barbecuing
2. Smoking
3. Toasting
4. Vacuum-wrapped and heated in water

The sous vide cooking method cooks food gently, well below the boiling point. After food is vacuum sealed in plastic, it is immersed in water heated to precisely the temperature that matches the food’s ideal internal temperature.

1. Toasting
2. Smoking
3. Baking
4. Microwaving

When you smoke meat you'll want to use hardwood, like oak, apple, mesquite, pecan or hickory. Different woods impart different flavors to the smoked meat.

1. Grilling
2. Broiling
3. Sauteing
4. Either grilling or broiling

To make toast without a toaster, you can grill, broil or toast the bread over an open fire or a barbecue. Toasting is also a common method of making stale bread palatable

1. Microwaves
2. Wood
3. Steam pressure
4. Coals

An Instant Pot is a pressure cooker that uses steam pressure to cook foods more quickly and uniformly.

1. Microwave
2. Boil on the stove
3. Saute
4. Microwave or boil on the stove

If you just want a cup of tea and don't want to boil water in a tea kettle, then nuke a mug of water in the microwave.

1. The type of food
2. The temperature of the oven
3. The time in the oven
4. None of the above

What sets roasting and baking apart is the type of food used - you'd bake a cake but roast a chicken. Baking involves cooking something that doesn't start out as a solid structure - like cookies or a cake.

1. Freezing
2. Chilling
3. Jointing
4. Freezing or chilling

Sometimes a dish needs to be "set" through chilling or freezing. The refrigerator and freezer are all you need to finish your dish.

1. Sauteing
2. Baking
3. Frying
4. Scalding

Scalding means to heat a liquid until just below the boiling point, then briefly cooking vegetables in the liquid. This makes it easier to remove the skin of fruits and vegetables like tomatoes.

1. Deep fry the meat
2. Score the meat
3. Stew the meat
4. Microwave the meat

Scoring can be used to decorate the food, aid in the absorption of marinades, and to allow fat to drain from meat while cooking.

1. Scaling
2. Skimming
3. Saucing
4. Sauteing

Skimming off the scum and fat that accumulate on the surface of the stoup or stock is very important to create a consistent texture and flavor. This technique also reduces calories, of course.

1. A smoke house
2. A swinging grill
3. A steamer basket
4. None of the above

In German, Schwenker has three different definitions. It's a cut of pork, a person who grills this meat, and most importantly, a swinging grill you cook it on. The person who's grilling can also be called the Schwenkermeister.

1. Bake
2. Deep fry
3. Grill
4. Boil

You'll place the eggs in ramekins, along with cream, salt, pepper, chives or herbs, and cheese. Bake them until the whites of the eggs have set and the yolks are still soft.

1. A slow-cook, frying-pan method
2. A crock-pot, slow-cook method
3. A deep-fry, high-heat method
4. A backyard-barbecue method

This technique is usually used for cooking chicken using a 'poaching' technique although the liquid is a small amount of oil and uses low to medium heat.

1. A slow-cooker
2. A double boiler
3. An instant pot
4. A microwave

A bain-marie is a double-walled oven pot with water in between the walls which means the maximum temperature is the boiling point of water. A double boiler also provides a similar function.

1. Baking
2. Deep frying
3. Grilling
4. Freezing

Yum, donuts! Make them with a deep-fat fryer for the best outcome.

1. Shirring
2. Searing
3. Basting
4. Simmering

Whether you use pan drippings or other liquids, basting is a method where you use a liquid to moisten food, particularly meat, while you are cooking it.

1. Clay pot
2. Instant pot
3. Microwave
4. Convection oven

Clay pot cooking is a technique of cooking food in a non-glazed clay pot which has been soaked in water so as to release steam during the cooking process. The food will be moist and delicious.

1. Caramel apples
2. Beef and vegetable stew
3. Chicken stir-fry
4. Seven-layer salad

A Dutch oven is a heavy cast-iron or aluminium pot with a tight-fitting lid. Once heated, it retains heat exceptionally well, making the Dutch oven a good choice for slow-cooked stews.

1. Dries out the meat so it can be made into jerky
2. Makes the meat more juicy
3. Flattens the meat for even cooking
4. None of the above

Brining is the process of soaking food in a solution of salt and water. By brining meat, you can decrease the amount of total moisture loss by 30 to 40%.

1. Sushi
2. Ceviche
3. Stir fry
4. Saute

Ceviche (also known as seviche or cebiche), is raw fish that is marinated in citrus juice. Both heat and citric acid are agents of a chemical process called denaturation, which changes the food from its raw state.

1. Browning foods before simmering
2. Adding acidic juices to a marinade
3. Gradually increasing the temperature of an ingredient by adding another ingredient
4. The order that vegetables should be added to a stew

Tempering is often done when eggs are used as a thickening agent (i.e. in custards and sauces). Since a sharp increase of temperature will cause the eggs to scramble, a small amount of hot liquid is added to the eggs first to gently increase their temperature.