Cooking Methods Around the World
Explore how cooks around the world use heat, steam, smoke, and more to prepare delicious food.
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Questions with solutions-
1. 正しい答えを選んでください。
Which cooking method is described?
In Italy, dried pasta is usually cooked in a pot of water. The water bubbles strongly, and the pasta becomes soft.
- Boiling
- Baking
- Grilling
The pasta cooks in very hot water.
Show solution
- Boiling
Adding salt to the cooking water helps flavor the pasta.
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2. 正しい答えを選んでください。
How is the bread cooked?
A French baker shapes dough into long baguettes, then puts them in a hot oven until they develop a golden crust.
- By steaming it
- By baking it
- By boiling it
The bread is surrounded by heat inside an oven.
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- By baking it
Yeast helps the dough rise before the oven's heat sets its shape.
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3. 正しい答えを選んでください。
Which cooking method does the cook use?
Satay is served in several Southeast Asian countries. Small pieces of meat on sticks cook above hot coals, and the cook turns them often.
- Deep-frying
- Boiling
- Grilling
The meat cooks over strong heat, not in liquid.
Show solution
- Grilling
The sticks make small pieces of meat easier to turn and serve.
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4. 空欄を埋めてください。
For Japanese tempura, cooks coat vegetables or seafood in a thin batter, then ___ them in enough hot oil to cover them completely.
- steam
- deep-fry
- roast
The food is fully surrounded by hot oil.
Show solution
For Japanese tempura, cooks coat vegetables or seafood in a thin batter, then deep-fry them in enough hot oil to cover them completely.
The batter becomes crisp while the food inside cooks quickly.
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5. 正しい答えを選んでください。
What cooks the dumplings?
Some Chinese dumplings cook in a bamboo basket above boiling water. The dumplings never touch the water below.
- Steam rising from the water
- Hot oil inside the basket
- Direct contact with boiling water
Think about what rises from a pot of boiling water.
Show solution
- Steam rising from the water
Leaving space between dumplings helps steam reach each one.
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6. 空欄を埋めてください。
In many Indian kitchens, whole spices are ___ briefly in a dry pan to bring out their aroma and flavor.
- boiled
- steamed
- toasted
There is no water or oil in the pan.
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In many Indian kitchens, whole spices are toasted briefly in a dry pan to bring out their aroma and flavor.
Whole spices can be toasted before they are ground into powder.
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7. 正しい答えを選んでください。
Which cooking method matches this description?
For a Chinese vegetable dish, the cook heats a wok, adds a little oil, and keeps thin pieces of vegetables moving. They cook in just a few minutes.
- Slow cooking
- Stir-frying
- Deep-frying
The method combines high heat with constant movement.
Show solution
- Stir-frying
Cooking in small batches helps keep the wok hot.
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8. 正しい答えを選んでください。
How is the fish in ceviche prepared?
In Peruvian ceviche, raw fish soaks in lime juice. The acid in the juice changes the fish's texture without a stove or oven.
- Cooking slowly in warm liquid
- Removing water with hot air
- Treating the fish with acid, without heat
The lime juice causes the change.
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- Treating the fish with acid, without heat
Ceviche still needs careful food handling because lime juice does not kill all harmful germs.
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9. 正しい答えを選んでください。
Which cooking method is used for the egg?
For a French-style breakfast dish, an egg is cracked directly into hot water so it cooks without its shell. The water has only a few small bubbles.
- Poaching
- Steaming
- Frying
The egg sits directly in water that is not bubbling strongly.
Show solution
- Poaching
Gentle water movement helps the egg white stay together.
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10. 空欄を埋めてください。
For some French beef stews, cooks brown the meat first, then cook it slowly in a covered pot with some liquid. This method is called ___.
- grilling
- braising
- deep-frying
This method combines browning with slow cooking in liquid.
Show solution
For some French beef stews, cooks brown the meat first, then cook it slowly in a covered pot with some liquid. This method is called braising.
Braising can turn tough cuts of meat into a tender meal.
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11. 正しい答えを選んでください。
Which cooking method is described?
In Finland, salmon can be cooked in a closed smoking box. Heat cooks the fish while smoke from wood surrounds it and adds flavor.
- Drying in warm air
- Steaming over water
- Hot smoking
Both heat and wood smoke are part of the method.
Show solution
- Hot smoking
Different types of wood can give smoked food different flavors.
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12. 正しい答えを選んでください。
Which process creates the sour flavor?
When Korean kimchi is made, helpful bacteria slowly break down sugars in the vegetables. A sour flavor develops over time without heat from a stove.
- Fermentation
- Roasting
- Drying
Tiny living things cause the food to change.
Show solution
- Fermentation
Fermentation is also used to make foods such as yogurt.
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13. 正しい答えを選んでください。
Why can beans soften faster in this pot?
Pressure cookers are used in many Indian kitchens to cook foods like beans and lentils. A sealed lid traps steam, raising the pressure so the cooking water can become hotter than in an open pot.
- The steam removes water from inside the beans.
- The cooking water reaches a higher temperature.
- The lid keeps the cooking water below boiling.
Think about how the extra heat affects cooking time.
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- The cooking water reaches a higher temperature.
A pressure cooker's lid should only be opened after the pressure has dropped.
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14. 正しい答えを選んでください。
What is the purpose of the hot water?
Flan is an egg-and-milk dessert popular in Spain and many Latin American countries. While it bakes, the dish sits in a larger pan of hot water, but the water never enters the dessert.
- To mix extra water into the dessert
- To brown the top more quickly
- To provide gentle, even heat
The water affects the heat around the dish, not the ingredients inside it.
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- To provide gentle, even heat
Too much heat can make an egg-based dessert firm and uneven instead of smooth.
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15. 正しい答えを選んでください。
Compared with baking in an open pan, what does the sealed packet help the cook do?
In the French method called en papillote, fish and vegetables bake inside a sealed paper packet. Liquid from the food becomes steam inside the packet.
- Keep the fish moist by holding in steam
- Create a crisp surface by letting steam escape
- Brown the fish through direct contact with hot metal
Think about where the steam can go when the packet is closed.
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- Keep the fish moist by holding in steam
Vegetables cut into small pieces can cook alongside the fish in the same packet.