Cooking Methods Quiz

Deep-frying

• Dry-heat method of cooking in which foods are cooked in hot oil that completely covers the food.
• All the benefits a food might have for our bodies; nutritive value.
• Cooking that takes place in a food after it is removed from a source of heat.
• Dry heat method of cooking that is a variation of sweating; food typically vegetables, is cooked covered over a low heat in a small amount of fat until food softens and releases moisture.

Steaming

• Moist heat method of cooking in which food is in a closed pot or steamer and the steam trapped in the pot or steamer circulates around the food.
• Dry-heat method of cooking in which foods are cooked in hot oil that completely covers the food.
• Method of baking in which a container of food is put into a pan of water in the oven to control the heat. A water bath is often used when a chef wants the finished item to have a creamy, smooth consistency.
• Moist heat method of cooking that involves cooking a liquid or with steam just long enough to cook the outer portion of the food. The food is immediately placed in ice water to stop carryover cooking.

Boiling

• Moist heat method of cooking in which food is cooked at 212 degrees Fahrenheit.
• Dry-heat method of cooking in which foods are cooked in hot oil that completely covers the food.
• Process of coating food prior to cooking it (typically by pan-frying or deep-frying). Involves dusting the food with flour, dipping it in beaten eggs, and then covering it in breadcrumbs.
• Moist heat method of cooking in which food is cooked at 212 degrees Fahrenheit for a short amount of time.

Pan-broiling

• Dry heat method of cooking very much like sautéing, except no fat is used.
• Moist heat method of cooking that involves cooking a liquid or with steam just long enough to cook the outer portion of the food. The food is immediately placed in ice water to stop carryover cooking.
• Dry heat method of cooking in which food is cooked quickly, often uncovered, in a very small amount of fat in a pan over high heat.
• Method of baking in which a container of food is put into a pan of water in the oven to control the heat. A water bath is often used when a chef wants the finished item to have a creamy, smooth consistency.

Baking

• Dry-heat method of cooking in which food is cooked by hot air trapped inside an oven. Baking typically means you are preparing smaller pieces of food than when roasting.
• Coating option on foods made by blending a type of flour and a liquid. Wet form of dough made from flour, oil or melted butter, eggs, milk or other liquids, salt, and usually baking powder. Used to create waffles, cakes and other items.
• Describes foods that are fully cooked and allow a knife or fork to slide all the way into the food easily.
• Dry heat method of cooking in which food is cooked in hot oil in a pan.

Broiling

• Dry-heat method of cooking that is similar to a grill except the heat source is above the food.
• Dry heat method of cooking that is a variation of sweating; food is typically cooked in a wok quickly and evenly while you constantly stir and toss it.
• Cooking that takes place in a food after it is removed from a source of heat.
• Coating option on foods made by blending a type of flour and a liquid. Wet form of dough made from flour, oil or melted butter, eggs, milk or other liquids, salt, and usually baking powder. Used to create waffles, cakes and other items.

Simmering

• Moist heat method of cooking in which food is cooked at 185-205 degrees Fahrenheit.
• Combination cooking method in which food is first seared and then gently cooked in flavorful liquid. Braising usually indicates that the food is left whole or in large pieces.
• Dry heat method of cooking in which food, typically vegetables, is cooked uncovered over a low heat in a small amount of fat until food softens and releases moisture.
• Dry heat method used for foods high in fat. Similar to pan-broiling.

Grilling

• a dry-heat cooking method in which foods are cooked by heat radiating from a source located below the cooking surface; the heat can be generated by electricity or by burning gas, hardwood, or hardwood charcoals
• To cook food in a small amount of fat over medium-high heat
• To cook with vapor produced by a boiling liquid without allowing it to come in contact with the water
• To brown the surface of a food very quickly with high heat.

Stewing

• Combination cooking method in which food is first seared and then gently cooked in a flavorful liquid. Stewing indicates that food is cut into smaller pieces and then cooked in enough liquid to completely cover the ingredients.
• Color change seen in food that contains protein when it is heated. The food turns brown.
• Dry heat method of cooking in which food is cooked quickly, often uncovered, in a very small amount of fat in a pan over high heat.
• Moist heat method of cooking in which food is cooked at 212 degrees Fahrenheit for a short amount of time.

Pan-frying

• Dry heat method of cooking in which food is cooked in hot oil in a pan.
• Color change seen in food that contains protein when it is heated. The food turns brown.
• Cooking that takes place in a food after it is removed from a source of heat.
• Moist heat method of cooking in which food is cooked at 212 degrees Fahrenheit.