WebXam Culinary Fundamentals Practice Test 2026 – Your All-in-One Guide to Mastering the Exam!

Baking is the culinary technique that involves cooking food in an oven using dry heat. This method relies on the circulation of hot air in the oven to cook food evenly from all sides. It's commonly used for a variety of dishes, including breads, pastries, and casseroles, allowing the exterior to form a crust while keeping the interior moist.

In contrast, boiling involves cooking food in water or broth at high temperatures, which does not dry out the food but rather infuses it with moisture from the liquid. Simmering is similar to boiling but occurs at lower temperatures, resulting in gentle cooking and often used for sauces or soups. Sautéing involves cooking food quickly in a small amount of fat in a pan over direct heat, which is a different technique entirely focused on stovetop cooking.