National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

The correct cooking method for dry legumes is simmering. Simmering allows legumes to cook gently in water, helping them to rehydrate and soften without breaking apart. Cooking legumes at a high boil can cause them to become mushy or split, which is not desirable. Simmering maintains a consistent, lower temperature, promoting even cooking and enhancing the texture of the legumes. While boiling, stewing, and frying are various cooking methods, they do not provide the optimal cooking environment for dry legumes. Boiling may initially seem like a viable option, but it is more aggressive and can damage the legumes. Stewing, which involves cooking food slowly in a small amount of liquid, may not be standard for cooking dried legumes since they require a longer cooking time and more water to achieve tenderness. Frying is typically not suitable for legumes, as it requires a quick cooking time at high heat, which does not allow the legumes to cook thoroughly.