Ch. 8 Cooking Methods

Ch. 8
Cooking Methods

By Mrs. G

Pick up a ​Textbook!

• cooking terms

• cooking methods

• use textbook

​Test

• rays

• metal

• oil

​

Methods of Heat-Transfer

Multiple Choice

Which of the following is NOT a method used for transferring heat

• rays

• Convection
• metal

• oil

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

Multiple Choice

Which is true about dry-heat cooking methods

• Dry-heat methods require water for cooking.
• Dry-heat methods are only used for baking bread.
• Dry-heat methods involve boiling food in water.
• Dry-heat methods cook food without adding moisture to the food.

• Sauteing

• pan-frying

• deep-frying

• baking

• griddling

• roasting

• grilling

​

Dry-Heat Methods

• Caramelized exterior

​

Roasting

Multiple Choice

According to the video, basting is

• a way to freeze food for preservation
• a technique for grilling meat
• a cooking technique to keep food moist and enhance flavor
• a method for frying food quickly

• Charbroiling

​

Grilling

Multiple Choice

The main difference between charbroiling and grilling is

• Charbroiling requires a longer cooking time than grilling.
• Charbroiling uses a dry heat method, while grilling uses a wet heat method.
• Grilling is done indoors, while charbroiling is done outdoors.
• Charbroiling cooks from below using a heat source, while grilling cooks over an open flame.

Match

Match the following dry-heat methods

saute

pan-fry

deep-fry

baking

grilling

• saute

• pan-fry

• deep-fry

• baking

• grilling

Multiple Choice

Which of the following foods should be pan-fried

• breaded chicken

• doughnuts

• scones

• cookies

Multiple Choice

All of the following may be baked except

• chicken

• fish

• cookies

• steak

• boiling

• poaching

• simmering

• steaming

• blanching
  

​

Moist-Heat Methods

• Vegetables

• Fruits
  

​

Blanching

Multiple Choice

Blanching is done in what type of water

• boiling water
• tap water
• simmering water

• steam

Multiple Choice

When using the blanching method food must be immediately cooled using

• room temperature water
• ice water
• steam
• hot water

Match

Match the following moist-heat cooking methods

boiling

simmering

poaching

steaming

• boiling

• simmering

• poaching

• steaming

Multiple Choice

Which is true about moist-heat cooking methods

• Moist-heat cooking methods are only used for baking.
• Moist-heat cooking methods use steam or water to cook food.
• Moist-heat cooking methods require high temperatures without water.
• Moist-heat cooking methods use dry air to cook food.

Multiple Choice

The boiling temperature in degrees Fahrenheit is

• 100

• 212

• 32

• 0

Multiple Choice

Hot liquid gently breaking the surface(170-185 deg.) is referred to as

• boiling

• simmering

• steaming

• poaching

Searing is Common:

• braising(large cuts)

• stewing (small pieces)

Combination Coking Methods
pg. 259

Multiple Choice

Which is true about combination cooking methods

• Combination cooking methods do not involve any heat techniques.
• Combination cooking methods utilize both dry and moist heat techniques.
• Combination cooking methods are exclusively for baking.
• Combination cooking methods only use dry heat techniques.

• large/whole cuts

• searing

• deglazing & reducing

• covered

• flavorful liquid used

• mirepoix

​

Braising

Match

Match the following

braising

stewing

boiling

searing

mirepoix

• braising

• stewing

• boiling

• searing

• mirepoix