Moist Cooking Methods

The braising technique is typically used for:

• Small Cuts of Tender Meat 
• Large Cuts of Tender Meat 
• Small Cuts of Tough Meat
• Large Cuts of Tough Meat 

The stewing technique is typically used for:

• Small Cuts of Tender Meat 
• Large Cuts of Tender Meat 
• Small Cuts of Tough Meat 
• Large Cuts of Tough Meat 

To sear the meat, then partially cover it half way with liquid, and then cook it slowly in the oven or on the stove top. 

• Braising
• Stewing 
• Sous Viding 
• Microwaving 

Cut the food into small pieces, sear the meat, then cover with liquid, and cook simmering. 

• Braising 
• Stewing 
• Sous Viding 
• Micowaving 

Poaching, Simmering, and Boiling are all examples of the  _______method.

• dry heat
• moist heat
• combination
• braising

The temperature for boiling is: 

• 160-180F
• 185-205F
• 205-210F
• 212F

Placing hot food into an ice bath after boiling is called:

• Shocking 
• Cooling
• Bathing 
• Freezing 

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 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 STEAMING?

• Foods cooked by vapors from boiling water.

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

• Food cooked in an ungreased skillet

• Cooking food by hot air in an oven.