Cooking Methods - Practice

​COOKING METHODS
PRACTICE

​Multiple Choice

Multiple Choice

Which method cooks food on a rack over a heat source?

• Steam💨

• Poach🥚

• Grill🔥

• Simmer🍲

Multiple Choice

Which method cooks food quickly in a small amount of oil in a pan?

• Stew🍲

• Sauté🍳

• Boil💧

• Steam💨

Multiple Choice

Which method is done in an oven or closed space?

• Bake🍞

• Boil💧

• Poach🥚

• Simmer🍲

Multiple Choice

Which method is very healthy because it keeps most nutrients?

• Grill🔥

• Steam💨

• Roast🍗

• Fry🍟

Multiple Choice

Which method cooks food in a vacuum-sealed bag in a water bath?

• Steam💨

• Roast🍗

• Fry🍟

• Sous vide🛁

Multiple Choice

Which method uses hot air and often slow cooks meat and vegetables?

• Poach🥚

• Steam💨

• Roast🍗

• Boil💧

​Fill in the Blank

Fill in the Blank

Cooking is the preparation of
food by heating i__s (składniki).

Fill in the Blank

Steaming is very healthy because the n__s (składniki odżywcze) are preserved.

Fill in the Blank

Grilling uses d__c (bezpośredni) heat.

Fill in the Blank

Cooking makes food safe by destroying m__s (mikroorganizmy).

Fill in the Blank

Sautéing uses a small a__t (ilość) of fat in a pan.

Fill in the Blank

In steaming, boiling water is kept b__w (poniżej) the food.

​Matching

Match

Methods 🡆 Category

• 🔥 Grill

• 💧 Boil

• 🍲 Braise

dry heat

wet heat

combo method

• dry heat

• wet heat

• combo method

Match

Methods 🡆 Short description

• 🍳 Sauté

• 🍟 Fry

• 🍗 Roast

little oil

hot fat

hot air

• little oil

• hot fat

• hot air

Match

Why we cook 🡆 Result

• 😋 More digestible

• 🧫❌ Destroy microorganisms

• 🌶️ Improve flavor

• 🍽️ Improve appeal

easier to eat

safe food

better taste

better look

• easier to eat

• safe food

• better taste

• better look

Match

Method 🡆 Tool/place

• 🍞 Bake

• 🔥 Grill

• 🍳 Sauté

• 🌫️ Steam

oven

rack

pan

enclosed area

• oven

• rack

• pan

• enclosed area

Match

Temperature 🡆 Technique

• 💧 100°C

• 🍲 85–93°C

• 🐟 65–85°C

• 🔥 150°C+

boiling

simmering

poaching

dry-heat

• boiling

• simmering

• poaching

• dry-heat

​Drag and Drop

Drag and Drop

Grilling cooks food over direct ​

Placeholder

heat.

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dry

moist

freezing

slow

Drag and Drop

Sautéing uses a small amount of ​

Placeholder

in a pan.

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oil

water

sugar

flour

Drag and Drop

Boiling happens at ​

Placeholder

°C.

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100

65

45

150

Drag and Drop

Poaching is good for ​

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foods like eggs or fish.

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delicate

tough

burnt

frozen

Drag and Drop

Roasting uses ​

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heat that surrounds the food.

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indirect

direct

low

icy

​ — this means the food cooks by
the hot air circulating around it
(like in an oven), not by
direct contact with the flame.

​Roasting uses indirect heat
that surrounds the food

Drag and Drop

Deep frying means the food is ​

Placeholder

in fat.

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submerged

sprinkled

frozen

steamed

​Drop-down

Dropdown

Boiling is a ​

Select answer

method.

Dropdown

Stew is served in the original ​

Select answer

.

Dropdown

Baking is a ​

Select answer

method.

Dropdown

Sous vide uses a ​

Select answer

bath.

Dropdown

Roasting uses ​

Select answer

to cook food.

Dropdown

Steaming keeps most ​

Select answer

in the food.