NOCTI Culinary Practice Exam 2025 – 400 Free Practice Questions to Pass the Exam

Broiling is the cooking method employed when meat is exposed to an open flame. This technique involves cooking food from above with high, direct heat, typically using a broiler in an oven or an open flame, such as a grill. The high temperature cooks the meat quickly, resulting in a well-seared exterior while retaining moisture within the meat. Broiling often enhances flavor through caramelization and helps achieve a desirable texture.

In contrast, braising combines moist cooking methods, usually involving searing the meat first and then slow-cooking it in liquid. Sautéing involves cooking food quickly in a small amount of fat over relatively high heat, suitable for smaller pieces of food. Steaming is a method that cooks food using steam, which is gentle and preserves nutrients but does not expose food to direct dry heat.