Cooking Methods (dry heat vs. moist heat)

To cook food rapidly in a small amount of fat over high heat.

• Pan Fry

• Deep Fry

• Broil

• Saute

Which type of food would be a good choice for sauteeing?

• high moisture veggies (onions, peppers, zucchini)

• Large cuts of meat

• Tender pieces of meat

Cooking method where foods are partially submerged in fat or oil.

• Saute

• Pan Fry

• Deep Fry

• Broil

A cooking method where foods are completely submerged in hot fat or oil.

• Saute

• Pan Fry

• Deep Fry

• Broil

A cooking method that uses only dry heat- no fat or oil.

• Grilling/Broiling

• Saute

• Pan Fry

• Roasting

What type of foods are best to use for grilling/broiling

• flavorful cuts of meat

• individual portions of food

• vegetables

• all of the above.

To cook food where water is allowed to vaporize and the food is placed on a rack over the vaporizing steam?

• steaming

• boiling

• poaching

• par boiling

To cook food in a boiling liquid temperature at 212 ⁰ F?

• steaming

• poaching

• par boiling

• boiling

It is used to cook very delicate foods such as eggs-out-of shell and fish?

• deep poaching

• shallow poaching

• blanching

• poaching

cooked in hot liquids kept just below the boiling point of

water?

• simmering

• boiling

• par boiling

• steaming