Dry heat method where the heat source is located above the food

• Broiling

• Pan-frying

• Baking

• Sous Vide

True or False: A rolling boil is when liquid is boiling slowly

• True

• False

Dry heat method where food is cooked by air trapped inside of an oven - generally whole food items

• Deep-frying

• Roasting

• Broiling

• Grilling

True or False: Blanching and Parcooking both involve partially cooking food in either liquid or steam

• True

• False

Moist heat method which involves completely covering food in hot water - typically for tender foods like eggs, fish, or poultry

• Steaming

• Poaching

• Boiling

• Simmering

Dry-heat method which involves using a wok and consistently stir and toss the food around

• Sweating

• Searing

• Stir-frying

• Sauteing

Dry-heat method which involves cooking the food without fat. Typically for food with a high fat content

• Pan-broiling

• Searing

• Stir-frying

• Sweating

Moist heat method which involves completely covering food in hot water - typically for tougher cuts of meat like corned beef

• Steaming

• Poaching

• Boiling

• Simmering

The process of putting smaller pans within larger pans, and filling the larger pan with water

• Sous Vide

• Carryover cooking

• Water bath

• Deep-frying

Dry-heat method which involves cooking food (uncovered) in a small amount of fat to brown or add color to the outside of the food

• Sweating

• Searing

• Stir-frying

• Sauteing