National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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Which cooking method involves submerging food in hot oil?

  1. Searing

  2. Steaming

  3. Poaching

  4. Deep-frying

The correct answer is: Deep-frying

Deep-frying is a cooking method that involves fully submerging food in hot oil, typically at temperatures ranging from 350°F to 375°F. This technique allows the food to cook quickly, forming a crispy outer layer while retaining moisture inside. The hot oil cooks the food through convection, and the process can result in textures and flavors that are unique to frying. Deep-frying also provides a golden-brown finish and enhances the flavor profile due to the Maillard reaction, which develops as the food's surface interacts with the oil. This method is commonly used for items like French fries, chicken wings, and doughnuts. The other options do not involve submerging food in oil: searing typically involves cooking food quickly in a small amount of oil at high temperatures to create a crust, steaming uses water vapor to cook food, and poaching involves cooking food gently in a simmering liquid, without the use of oil.