5.3 Quiz {Cooking Methods} B3

Cooking methods, principally braising and stewing, that employ both dry-heat and moist-heat procedures

• Dry-Heat Cooking

• Moist-Heat Cooking

• Combination Cooking

• Microwave Cooking

Cooking methods, principally broiling, grilling, roasting and baking, sauteing, pan-frying and deep-frying, that use air or fat to transfer heat through conduction and convection; dry-heat cooking methods allow surface sugars to caramelize

• Dry-Heat Cooking

• Moist-Heat Cooking

• Combination Cooking

• Microwave Cooking

Cooking methods, principally simmering, poaching, boiling and steaming, that use water or steam to transfer heat through convection; moist-heat cooking methods are used to emphasize the natural flavors of foods

• Dry-Heat Cooking

• Moist-Heat Cooking

• Combination Cooking

• Microwave Cooking

A method by which you bread or batter coat the food, then immerse (completely cover) it in hot fat, and fry it until it is done.

• sauteing

• deep-frying

• grilling

• broiling

A dry-heat cooking method in which foods are cooked by heat radiating from an overhead source reaching up to 550 degrees Fahrenheit.

• sauteing

• deep-frying

• grilling

• broiling

A very simple dry-heat method that is excellent for cooking smaller pieces of food. The food is cooked on a grill rack above the heat source.

• sauteing

• deep-frying

• grilling

• broiling

A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan.

• sauteing

• deep-frying

• grilling

• broiling

Cooks food using a combination of steam and a liquid bath. This is a last-minute cooking method best suited to food that is cut into portion-sized or smaller pieces.

• Simmering

• Shallow poaching

• Blanching

• Steaming

Cooking food by surrounding it in steam in a confined space such as a steamer basket, steam cabinet, or combi-oven. Direct contact with the steam cooks the food.

• Simmering

• Shallow poaching

• Blanching

• Steaming

A moist-heat method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food.

• Simmering

• Shallow poaching

• Blanching

• Steaming