Methods of Cookery

What is boiling?

• Cooking at 93c temperature

• Cooking just below boiling point

• Cooking of prepared foods in a liquid at boiling point

• Slow cooking method

Place the food into boiling liquid, reboil, then reduce the heat for gentle boiling known as

• Hot method

• Cold method

Cover food with cold liquid, bring to the boil, and then reduce heat known as

• Hot method

• Cold method

Blanching and refreshing mean.

• Cook in a hot water

• Cold in ice water

• cooking food in boiling water quickly then plunging said cooked thing in ice-cold water (refresh) to stop it cooking

• Fast cooking method

The cooking of foods in the required amount of liquid at just below boiling point known as.

• Boiling

• Stewing

• Braising

• Poaching

What are the 02 methods of poaching?

What is the slow cooking method that food is cut into pieces and cooked in the minimum amount of liquid

• Braising

• Poaching

• Steaming

• Stewing

It is a method of cooking in the oven; food is cooked in liquid in a covered pan, casserole, or cocotte. It is a combination of stewing and pot-roasting

• Paper bag cooking

• Microwave cooking

• Braising

• Roasting

Sealing the joints (Large pieces of meat) helps retain flavors, nutritive value and gives a good brown color.

• True

• False

Steaming is the cooking of prepared foods by steam (moist heat) under varying degrees of pressure.

• True

• False