What cooking technique involves quick cooking in a small amount of oil over high heat?

What cooking technique involves quick cooking in a small amount of oil over high heat?

• A. Boiling
• B. Braising
• C. Stir-frying
• D. Steaming

Answer: (C)

The cooking technique that involves quick cooking in a small amount of oil over high heat is stir-frying. This method is popular in many Asian cuisines and is characterized by its use of a wok, where ingredients are cooked rapidly. The high heat allows for the food to sear quickly while retaining its moisture and nutrients, which is a key benefit of this technique. Stir-frying also promotes even cooking and can create complex flavors through the caramelization of the ingredients. In contrast, boiling involves cooking food in water or broth at high temperatures, which is a much slower process. Braising is a technique where food is first browned in fat and then cooked slowly in a covered pot with a small amount of liquid, leading to tender results but not the quick cooking of stir-frying. Steaming applies heat through steam and is a gentle cooking method, which differs significantly from the high-energy action of stir-frying.

The cooking technique that involves quick cooking in a small amount of oil over high heat is stir-frying. This method is popular in many Asian cuisines and is characterized by its use of a wok, where ingredients are cooked rapidly. The high heat allows for the food to sear quickly while retaining its moisture and nutrients, which is a key benefit of this technique. Stir-frying also promotes even cooking and can create complex flavors through the caramelization of the ingredients.

In contrast, boiling involves cooking food in water or broth at high temperatures, which is a much slower process. Braising is a technique where food is first browned in fat and then cooked slowly in a covered pot with a small amount of liquid, leading to tender results but not the quick cooking of stir-frying. Steaming applies heat through steam and is a gentle cooking method, which differs significantly from the high-energy action of stir-frying.