Cooking Techniques

This cooking technique uses liquids (not oil) to create heat energy needed to cook.

• Moist cooking
• Combination Cooking
• Dry cooking

In which of these cooking techniques is food cooked by completely submerging it in heated fat or oil?

• Deep-frying
• Pan-frying
• Stir-frying
• Broiling

A term that means "everything in its place." Includes measuring your ingredients and gathering all supplies/equipment for the recipe

• mise en place, or "mise" 
• hurry up and measure 
• measurements 
• preparation 

To heat liquid just until bubbles form slowly, but do not reach the surface.

• Simmer
• Boil
• Steam
• Poach

To cook in an oven surrounded by dry heat

• bake
• rest
• marinate
• grate

Dry heat cooking methods typically use a small or large amount of

• water
• chicken stock
• oil
• lemon juice

Name this food preparation technique in the picture provided.

• double boiling

• dredging

• peeling

• chopping

Name this cooking technique in the picture provided.

• basting

• grilling

• frying

• marinating

This type of special simmering technique involves covering small, browned pieces of food with liquid and covering until done.

• Stewing

• Pan-broiling

• Stir frying

• Frying

When boiling, nutrient loss is very LOW when using this method.

• True

• False