Q3 COOKERY 10 WEEK 7

It refers to any cooking technique where the heat is transferred to the food item without using moisture (roasting, baking, grilling, broiling)

• Dry heat method

• Baked Method

• Grill method

• Moist heat method

– include any techniques that involve cooking with moisture – whether its steam, water, stock, wine, or other liquid (braising, simmering, boiling, stewing)

• dry heat

• baked

• grill

• moist heat

What dry-heat cooking method that is done by cooking the ingredients under a direct source of heat?

• Roasting

• Broiling

• Baking

• Grilling

To cook using pressure cooker that produces pressurized steam?

• pressure cooking

• steaming

• simmering

• pan steaming

Humba is popular to local people in barrio fiesta, which cooking method it belong?

• Pan-frying

• Simmering

• Green box only

• Both Blue and Green boxes

What is the meat contain a lower fat?

• White meat

• dark meat

• red meat

• brown meat

What is BROILING?

• Using radiation and waves of energy that move water and fat molecules in order to cook foods.

• Food is completely covered in oil or fat to be cooked

• To cook food in water that has reached its highest possible temperature of 212°F.

• To quickly cook food directly under a heat source.

What is DEEP-FAT FRYING?

• Food cooked in fat

• Food is completely covered in oil or fat to be cooked

• Food that cooked by hot air, similar to baking, uncovered, usually in an oven.

• To quickly cook food directly under a heat source.

What is FRYING?

• To quickly cook food directly under a heat source.

• Cooking food by hot air in an oven

• When food is cooked in fat