National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

What cooking method is used when food is cooked slowly in a small amount of liquid at low heat?

1. Braising

2. Broiling

3. Roasting

4. Steaming

The correct answer is: Braising

The cooking method where food is cooked slowly in a small amount of liquid at low heat is braising. This technique involves first searing the meat to develop flavor and color, and then adding liquid, covering the pot, and allowing the food to cook gently for an extended period. The low temperature allows the flavors to meld and the food to become tender while retaining moisture. This method is particularly effective for tougher cuts of meat, which benefit from the long cooking time that breaks down connective tissues and enhances flavor. In contrast, broiling involves cooking food with direct heat from above, typically resulting in a faster cooking process and a different texture. Roasting uses dry heat in an oven and is generally applied to larger cuts of meat or vegetables, allowing for caramelization and a brown exterior. Steaming cooks food with the steam produced from boiling water, maintaining moisture without the addition of cooking fats or liquids. Each of these methods serves different culinary purposes and outcomes, but braising is distinct for its slow, moist heat cooking process.