Cooking Methods

Match the following

• saute

• creates rapid movement of the liquid around the food that cooks it. 

• poach

• This cooking technique involves a small amount of fat such as oil or butter cooked in a pan.

• steam

• the heat seals the outside of the food so that the food cooks from the inside out.

• boil

• flavorful, simmering liquid just barely covers the food.

• fry

• This is a very healthy cooking technique because the nutrients are preserved.

Match the following

• braise

• food is simmered until tender. Often veggies are added at the end to avoid over cooking them.

• simmer

• searing the food in a very high temp at first and then cooking it in a pot at a lower temp that is submerged in a flavorful liquid.

• stew

• hot air covers the food and the dry heat cooks it. 

• roast

• cooking food in a slow, steady boil of liquid.

Which three are the cooking methods?

• Braise cooking

• moist cooking

• dry cooking

• a combination

• fry cooking

How does grilling food preserve some nutritional value?

• They are cooking very slowly

• They are cooking quickly

• The nutrients bounce around and preserve it

• The heat preserves them.

What type of heat is used when roasting food?

• Direct heat

• Frying heat

• indirect heat

• Submerged heat

What is the role of steam in the baking process?

• The steam preserves the nutrients

• The steams cooks the baked good

• The steam vacuum seals the baked good

What is the boiling point of water?

• 212 degrees F

• 212 degrees C

• 100 degrees F

• 100 degrees C

Is simmering food a wet or a dry method?

Poaching is for what types of foods?

• delicate foods

• difficult foods

• raw veggies

• eggs and fish

Why is steaming food a healthy cooking medium?

• The nutrients are preserved

• The nutrients die in the water

• The value of the nutrients is lowered significantly

• It gives more nutrients than raw food