Dry cooking techniques

As a golden rule, dry cooking techniques are more suitable for

• all fruits and vegetables

• low fat foods

• tough cuts of meat

• tender cuts of meat

Dry frying is a method of cooking appropriate for food

• that are high in natural oils and fats

• cooked in a non stick fry pan

• that can be cooked quickly

• that is protein based

The quality and tenderness of meat is dependent on the

• age, price and amount of fat

• distribution of fat and seasons breed

• age, amount of exercise and cut of meat

• age of the animal and the amount of protein present

What dry cooking technique is used with delicate foods that cook quickly, using a small amount of fat in a shallow pan?

• saute

• deep fry

• dry fry

• steam

What is the typical temperature for baking?

• 212 degrees

• 250 degrees

• 180 degrees

• 300 degrees

To brown the outside of meat before roasting is to _______ it.

• saute

• pan fry

• sear

• deep fry

If a fire starts when deep frying, do NOT use ____.

• flour

• salt

• fire extinguisher

• water

Why would a chef put a rack in a pan for roasting a whole chicken?

• to hold it up

• so it doesn't sit in fat

• because it makes grill marks

• to cook the bottom of the food

What process is the chef using in this picture?

• stir frying

• deep frying

• shallow frying

• dry frying

Searing roast beef before roasting helps to:

• make it soft

• make it crispy

• seal in the juices

• deglaze it