Cooking Methods

To reduce a food into small bits by rubbing it on the sharp teeth of a utensil

• grate

• shred

• mince

• shave

The cooking method that cooks food quickly, often uncovered, in a very small amount of fat over high heat is

• stewing

• sauteing

• pan-frying

• simmering

Which cooking method requires longer cooking times and is most often used with large cuts of meat or poultry?

• grilling

• roasting

• paching

• pan-frying

The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one is known as

• conduction

• convection

• radiation

• infrared heat

To cook food in a small amount of liquid in a tightly covered pan over low heat is known as

• Braising

• Grating

• Roasting

• Broiling

To cook food (often meat or poultry) in the oven with dry heat is known as roasting

• True

• False