Steaming | Basics

1. When using the steaming method for cooking, the freshest ingredients should be used.

• a)  True
• b)  False

2. Foods that are prepared for steaming should be relatively the same size.

• a)  True
• b)  False

3. When steaming larger pieces of food, they are often ____________ to help them cook more evenly.

• a)  marinated
• b)  wrapped
• c)  punctured

4. When steaming, foods should be highly seasoned in order to experience the best results.

• a)  True
• b)  False

5. Which pot contains the appropriate amount of liquid in order to steam?

• a) 
  
• b) 
  

6. When replenishing a steaming pot with liquid, it is best if the liquid is:

• a)  hot.
• b)  cold.
• c)  hot or cold. It doesn’t matter.

7. When steaming, the more the steaming liquid is seasoned, the more flavor will penetrate into the center of the food.

• a)  True
• b)  False

8. Liners, such as parchment paper, leaves or foil, that are placed into steaming baskets must be perforated.

• a)  True
• b)  False

9. When placing food into a steaming basket, it is best to place the food in a __________ layer to obtain even cooking.

• a)  single
• b)  double
• c)  triple

10. In French, foods that are wrapped in packages prior to steaming are commonly referred to as:

• a)  envelopper.
• b)  parcelo.
• c)  en papillote.

11. Before steaming, the cooking liquid must be brought to a simmer before the food is placed over top.

• a)  True
• b)  False

12. When steaming, the safest practice is to:

• a)  place the basket over the simmering liquid and fill the basket with the food.
• b)  place the food into the basket and then place the basket over the simmering liquid.

13. It is best to check foods as often as possible during steaming.

• a)  True
• b)  False

14. Delicate foods are best steamed over:

• a)  simmering liquid.
• b)  boiling liquid.

15. When steaming stacked layers, the most intense steam will be at the ____________ of the steamer.

• a)  top
• b)  middle
• c)  bottom

16. If steaming a variety of ingredients, what is the best way to stack the following ingredients from bottom to top?

• a)  kale / potatoes / chicken breast
• b)  potatoes / chicken breast / kale
• c)  chicken breast / kale / potatoes

17. When lifting the lid off of foods that are steaming, it is best to open the lid:

• a)  towards you.
• b)  away from you.

18. Steaming is an ideal cooking method for reheating foods.

• a)  True
• b)  False

19. Reheating foods with steam:

• a)  prevents grains from becoming waterlogged or soggy.
• b)  is an easy way to finish cooking par-cooked vegetables.
• c)  adds moisture to certain foods.
• d)  all of the above.