Searing

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Searing Quiz

Let's see what you've learned. To complete the lesson, you need to score 60% or higher. But there's no pressure, you can retake the quiz as many times as you like. The quiz is optional and intended to highlight the most important elements from this lesson. Good luck!

Students: Please log in before completing the quiz if you want your quiz score saved.

New to Rouxbe? Go ahead and test your knowledge if you like.

1. When searing, the heat must remain on the highest setting.

2. In general, smaller foods require ______________ sizzling and ___________ cooking times; whereas large foods require ______________ sizzling and __________ cooking times to form a nice crust.

3. The sucs that are created by searing cannot be used for a pan sauce as they will be too brown.

4. Foods that have been burnt during searing will impart a bitter flavor to your dish.

5. When searing in a pan, a thick film of oil should be applied to the pan to develop the best crust.

6. When searing foods in a pan, the oil should never smoke.

7. Searing is a dry-heat cooking method primarily used to cook foods internally.

8. Searing is most often used for foods that are:

9. Which video demonstrates the pan is at the proper pan-searing temperature?

10. The most common way to sear food is:

11. When searing any type of food, it should be as dry as possible.

12. The crust obtained by searing seals in the juices of foods.

13. Searing can be applied to foods that can be eaten raw or slightly undercooked.

14. Searing is most often used at the __________ of a cooking process.

     

In partnership with:
Northwest Culinary Academy of Vancouver
Northwest Culinary Academy of Vancouver