Principles of Cooking

panfrying, deep frying, grilling, broiling, and roasting are all examples of the ___ method

• dry heat
• moist heat
• combination
• braising

poaching, simmering, and boiling are all examples of ___method

• dry heat
• moist heat
• combination
• braising

Which of the following is the BEST description of simmering food?

• Cooking in liquid just below boiling
• cooking in liquid at a very low temperature
• cooking in liquid at boiling point
• cooking with pressurized steam

cooking food in enough hot fat to cover 1/2 way up the product

• pan frying
• deep frying 
• poaching
• simmering

cooking in liquid at its highest temperature

• boiling
• simmering
• frying
• sauteing 

cooking in liquid just below the boiling point

• simmering
• boiling
• sauteing
• poaching

a method that cooks food in enough hot fat to fully cover the item

• deep fry
• pan fry
• poach
• saute

a combination cooking method that first browns the whole piece of food on all sides and the simmers in a liquid

• baking
• boiling
• braising
• stewing

Simmering liquid temperature is 

• 160-180F
• 185-205F
• 205-212F
• 212F

Poaching liquid temperature is 

• 160-180F
• 185-205F
• 205-212F
• 212F