QUARTER 4 CO REVIEW

Front

What do you call a cooking technique where the heat is transferred to the food item without using any moisture?

Back

Dry Heat Method

Front

_________ is a dry heat cooking technique that employs hot steam to conduct the heat to the food item.

Back

Steaming

Front

In this cooking method, the meat is first browned on both sides in a small amount of fat, and then seasoned.

Back

Pan-frying

Front

It is a variation of broiling, which is usually done on a grill with charcoal or gas flames.

Back

Grilling

Front

What method of cooking is suitable for less tender cuts of meat?

Back

Moist heat method

Front

It is a process of cooking less tender cuts of meat slowly at low temperatures in a reducing liquid such as water, vegetable juice, wine, or broth on top of the range or in a slow oven.

Back

Braising

Front

It is the art of arranging food on a plate in a very attractive manner.

Back

Plating