NOCTI Culinary Practice Exam 2025 – Your All-in-One Guide to Mastering the Culinary Exam!

The cooking method where heat is applied from above is known as broiling. This technique involves cooking food at high temperatures under a direct heat source, typically in an oven or a specialized broiler. The intense heat from above allows for quick cooking, creating a seared or browned exterior while keeping the interior moist.

Broiling is particularly effective for thinner cuts of meat, fish, and vegetables, as it can quickly caramelize the surface due to the high temperature. It differs significantly from other cooking methods. For example, sautéing uses heat applied from below in a pan with a small amount of fat, which is more about cooking food quickly over direct heat. Braising is a slow cooking method that often involves searing food first, then cooking it slowly with moisture, and roasting usually involves cooking food evenly with heat from all sides in an enclosed space, rendering it with a different texture and flavor profile. Understanding how broiling's unique application of heat works allows for effective use of its capabilities in culinary practices.