National Occupational Competency Testing Institute (NOCTI) Culinary Practice Exam

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What is the process of moisten food during cooking with liquids called?

Larding
Braising
Basting
Par baking

The correct answer is: Basting

The process of moistening food during cooking with liquids is known as basting. This technique involves periodically spooning or brushing liquids over the food, typically while it is roasting or grilling. The purpose of basting is to keep the surface moist, enhance flavor, and promote even cooking. By adding liquids such as stock, broth, wine, or even pan juices, the chef can help maintain moisture and prevent the food from drying out. Larding refers to a technique where strips of fat, often pork fat, are inserted into lean meat to add moisture and flavor during cooking. Braising is a combination cooking method that involves first browning food in fat and then cooking it slowly in a small amount of liquid, which can also help maintain moisture but is a different process from basting. Par baking, on the other hand, involves partially baking a product before finishing it later, and does not pertain to the process of moistening food during cooking.