Cooking Methods

Question 1

Cooking Methods (3)

Answer 1

1. Dry Heat Methods
2. Moist Heat Methods
3. Combination Methods

Question 2

Dry Heat Methods (12)

Answer 2

• Grilling
• Broiling
• Pan Frying
• Deep-Frying
• Sautéing
• Stir-Frying
• Baking & Roasting
• Boiling
• Blanching
• Poaching
• Simmering

Question 3

food cooked OVER a heat source.

Answer 3

Grilling

Question 4

popularly termed as “inihaw.”*

Answer 4

Grilling

Question 5

typically one of the first steps in cooking.

Answer 5

Grilling

Question 6

• outer skin has a darkened, crisp crust.
• taste is a rustic, smoky flavor.

Answer 6

Grilling

Question 7

grilled foods (4)

Answer 7

• poultry
• seafood
• meat
• vegetables

Question 8

food cooked UNDER a heat source.

Answer 8

Broiling

Question 9

temperature is varied depending on how close food is to the heat source.

Answer 9

Broiling

Question 10

often a last step, to brown or to melt toppings.

Answer 10

Broiling

Question 11

• food is cooked at medium to high heat.
• oil should cover half of the food.

Answer 11

Pan Frying

Question 12

pan fried food (3)

Answer 12

• chicken
• fish
• potatoes

Question 13

typically cooked at a temperature of approximately 350°.

Answer 13

Deep-Frying

Question 14

oil should completely cover the food.

Answer 14

Deep-Frying

Question 15

deep-fried food (4)

Answer 15

• chicken
• potatoes
• fish
• pastries

Question 16

cooks quickly over high heat.

Answer 16

Sautéing

Question 17

uses small amounts of fat.

Answer 17

Sautéing

Question 18

use a pan with sloping sides.

Answer 18

Sautéing

Question 19

used for delicate foods.

Answer 19

Sautéing

Question 20

Sautéed food (3)

Answer 20

• seafood
• tender cuts of meats
• veggies