FACS Ch 37 Test Review

Food is completely covered in fat when cooked.

• deep-fat frying

• pan-frying

• stewing

• boiling

Food is cooked in bubbling water or other liquid.

• boiling

• braising

• steaming

• broiling

Food is cooked just below the boiling point.

• simmering

• steaming

• sauteing

• baking and roasting

Food is fried in a skillet with a smaller amount of fat.

• pan-frying

• stir-frying

• braising

• simmering

Small pieces of food are stirred and cooked very quickly at high heat with very little fat.

• stir-frying

• broiling

• steaming

• stewing

Food is cooked in a metal basket over boiling water.

• steaming

• stewing

• boiling

• deep-fat frying

Food is cooked directly over or under the source of heat.

• broiling

• boiling

• baking and roasting

• stewing

Food is browned in a small amount of fat, then simmered in very little added liquid.

• braising

• broiling

• sauteing

• stir-frying

Food is cooked uncovered in the oven

• baking and roasting

• braising

• pan-frying

• stewing

Food is cut into small pieces before it is cooked in a very little liquid.

• stewing

• steaming

• braising

• baking and roasting