Cooking Methods Matching Game

Match the following

• shallow poach

• A cooking method in which the preparer first sears the food item in hot oil and then partially covers it in enough liquid to come halfway up the food item. Then, they cover the pot or pan tightly and finish cooking the food slowly in the oven or on the stovetop until it is tender.

• bake

• Cooks food using a combination of steam and a liquid bath. Shallow poaching is a last-minute cooking method best suited to food that is cut into portion-sized or smaller pieces.

• braise

• Technique that cooks food by surrounding it with hot, dry air in the oven.

• broil

• A cooking method closely related to sautéing. Food is cooked over a very high heat, generally in a wok with a little fat, and stirred quickly.

• stir-fry

• A rapid cooking method that uses high heat from a source located above the food.

Match the following

• deep-fry

• This method cooks food rapidly in a small amount of fat over relatively high heat.

• grill

• Excellent for cooking smaller pieces of food. The food is cooked on a grill rack above the heat source.

• blanch

• Breading- or batter-coating food, immersing (completely covering) it in hot fat, and frying it until it is done. The outside of the food item develops a crispy coating while the inside stays moist and tender.

• saute

• Cooking food in liquid between 160°F and 180°F. The surface of the liquid should show some motion, but no air bubbles should break the surface.

• poach

• A method of cooking that involves cooking in a liquid or with steam just long enough to cook the outer portion of the food; often placed in an ice bath afterwards to shock the food.

Match the following

• pan-fry

• Cooking food by surrounding it in steam in a confined space such as a steamer basket, steam cabinet, or combi-oven. Direct contact with the steam cooks the food.

• steam

• This method cooks food rapidly in a small amount of fat over relatively high heat.

• stew

• Completely submerging food in a liquid that is at a constant, moderate temperature.

• sous vide

• Cooking technique similar to braising: Cut the main food item into bite-sized pieces and either blanch or sear them, cook food in oil first and then add liquid. Requires more liquid than braising. Cover the food completely while it is simmering.

• simmer

• French for “under vacuum,” is a method in which food is cooked for a long time in airtight plastic bags in water below the boiling point