Chapter 21 Cooking Methods

To simmer and steam food in a small amount of liquid is called what?

• braising
• boiling
• poaching
• steaming

What cooking with fat method is cooking small pieces of food quickly at high heat in a very small amount fat, stirring the entire time?

• saute
• stir-fry
• deep-fat fry
• panfry

Cooking food slowly in liquid for a long period of time is what?

• poaching
• boiling
• braising
• stewing

What is the term that refers to cooking cookies, cakes, meats or vegetables in an oven?

• braising
• panfrying
• broiling
• baking

What category of cooking methods is using liquids or steam to cook and tenderize foods?

• dry heat cooking
• cooking with fat
• moist heat cooking

What is the only way to be sure a food is fully cooked?

• internal temperature
• aroma
• texture
• appearance

What cooking with fat method is cooking thinly sliced vegetables in a small amount of fat over low to medium heat?

• deep-fat fry
• saute
• stir-fry
• panfry

What moist heat cooking method refers to cooking whole or large pieces of food in a small amount of liquid?

• poach
• simmer
• stew
• braise

The process of heating liquid to a high temperature so bubbles rise and break the surface is called what?

• poaching
• braising
• boiling
• steaming

What category of cooking method uses liquid or melted fats to cook food?

• dry-heat cooking
• moist heat cooking
• cooking with fat