Cooking Methods Unit Assessment

What is the dry heat cooking method?

• Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven

• Food is cooked using a hot liquid, steam, or a combination of both.

• Food cooked in fat

What is the moist heat cooking method?

• Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven

• Food is cooked using a hot liquid, steam, or a combination of both.

• Food cooked in fat

What is FRYING?

• To quickly cook food directly under a heat source.

• Cooking food by hot air in an oven

• When food is cooked in fat

What is BAKING?

• Cooking food by hot air in an oven.

• Food cooked quickly above a heat source in a skillet or on a metal grate.

• Foods cooked by vapors from boiling water.

• Cooking food quickly in a hot pan with little fat.

What is BOILING?

• To quickly cook food directly under a heat source.

• Food cooked in fat

• To cook food in water that has reached its highest possible temperature of 212°F.

• Using radiation and waves of energy that move water and fat molecules in order to cook foods.

What is BRAISING?

• Food that is cooked slowly in a closed pot with a small amount of liquid.

• Cooking food by hot air in an oven.

• Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

• Foods cooked by vapors from boiling water.

What is BROILING?

• Using radiation and waves of energy that move water and fat molecules in order to cook foods.

• Food is completely covered in oil or fat to be cooked

• To cook food in water that has reached its highest possible temperature of 212°F.

• To quickly cook food directly under a heat source.

What is DEEP-FAT FRYING?

• Food cooked in fat

• Food is completely covered in oil or fat to be cooked

• Food that cooked by hot air, similar to baking, uncovered, usually in an oven.

• To quickly cook food directly under a heat source.

What is GRILLING?

• Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.

• Cooking food by hot air in an oven.

• To quickly cook food directly under a heat source.

• Foods cooked by vapors from boiling water.

What is MICROWAVING?

• To cook food in water that has reached its highest possible temperature of 212°F.

• Food cooked in fat

• Using radiation and waves of energy that move water and fat molecules in order to cook foods.

• Food is cooked in a skillet in a small amount of oil or fat