Chapter 15

Quick way to cook delicate foods that uses a small amount of fat or oil and stirring constantly.

• stir-fry

• pan fry

• boiling

• poaching

Cooking food in a flavorful liquid.

• Boiling

• Sauteing

• Poaching

• steaming

Cooking food primarily under a heat source.

• Broiling

• Baking

• Frying

• Roasting

Food is seared and completely covered with a liquid during cooking. typically using smaller pieces of meat.

• Baked

• Braising

• Stewing

• Roasting

A nutritional way to cook vegetables without the lose of nutrients.

• par boiling

• boiling

• steaming

• stewing

No fat or liquid is added - usually done in the oven.

• bake

• deep fry

• pan fry

• stir-fry

Food cooked completely submerged in oil or fat.

• Deep-fry

• Pan-fry

• Parboil

• Stewing

Foods put in water and partially cooked.

• Steaming

• Boiling

• Par-boiling

• Poaching

What is the moisture called that escapes while cooking?

• Reduce

• Moisture

• Vapor

• Condensation

What is an advantage of steaming vegetables?

• Less time involved

• More nutritious

• More flavorful

• All of the above