CA - Moist/Dry Heat Cooking Methods

This dry-heat cooking method uses indirect heat to cook all sides evenly and gets the exterior of a food item brown while keeping the inside moist. This method is _____

Like baking, _________ is a dry-heat method commonly done in the oven in which dishes are cooked until golden brown and tender. Typically refers to meats and vegetables.

• Braising

• Searing

• Broiling

• Roasting

Searing foods gives them a brown, caramelized outside without fully cooking the interior by using a small amount of fat over high heat. This is a ______ method.

Sauteing is a dry- heat, quick-cooking method that uses high heat and a _____ amount of fat.

• large

• small

Moist heat cooking methods must have ______.

Which is not a dry heat method?

• Pan Frying

• Broiling

• Steaming

• Roasting

Which frying method completely submerges the food in oil?

• Sauteing

• Pan Frying

• Deep Frying

Oil adds moisture to what you're cooking.

• True

• False

Poaching requires water to be:

• Above simmering

• Below simmering

Water boils at what temperature fahrenheit?