Cooking Methods Vocab Quiz

methods are those that utilize air or fat. These are broiling, roasting, grilling, baking, sauteing, pan-frying and deep-fat frying. Foods cooked using this method have a rich flavor due to the caramelization and browning of the foods.

• Dry Heat

• Moist Heat

• Combination

• Blanching

Using the boiling method to partially cook food.

• Cooking

• Frying

• Blanching

• Simmer

Moist cooking technique in which foods are put into boiling water and partially cooked.

• Baking

• Parboil

• Steaming

• Poaching

refers to the phenomenon that food retains heat and continues to cook even after being removed from the source of heat.

• Over Cooking

• Carryover Cooking

• Steming

• Stewing

fried quickly in a little hot oil

• Saute

• Pan Fry

• Deep Fry

• Sear

is a form of frying characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying); typically using just enough oil to lubricate the pan.

• Deep Fry

• Recovery Time

• Pan Fry

• Batter

(meat, fish, or vegetables) rapidly over a high heat while stirring briskly

• Oven Spit

• Pan Fry

• Dredge

• Stir Fry

Braising, 50% submerged and 50% exposed

• Moist Heat

• Combination Cooking

• Blanching

• Boil

A long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food.

• Braise

• Steam

• Stewing

• Parboil

is a liquid mixture of one or more flours made with ground grains or soaked grains that are ground.

• Batter

• Dredge

• Deep Fry

• Sear