Food I cooking and mixing terms

Too cook a food slowly & gently, just below the boiling point is....

• Poaching

• Simmering

• Sautéing

• Stewing

Tossing chicken and vegetables with very little fat on high heat while stirring or shaking the pan constantly is considered what cooking method?

• Pan fry

• Quick fry

• Stir fry

• Deep fry

Baking and roasting are examples of which cooking method

• Moist heat

• Roast heat

• Combination heat

• Dry heat

To work sugar and fat together until the mixture is soft & fluffy is called?

• Cream

• Whip

• Mix

• Combine

A paring knifes main use is ___________.

• Chopping up onion

• Mincing garlic

• Removing the peel from fruits and vegetables and making small cuts

• Cutting the fat from meat products

A method of cooking food over, but not in, boiling water.

• Boiling

• Simmering

• Steaming

• Stewing

Food that is cooked slowly in a closed pot with a small amount of liquid.

• Braising

• Stewing

• Simmering

• Boiling

Foods are cooked by immersion in hot fat, without making contact with the cooking vessel. “French Frying"

• Saute

• Frying

• Stir-frying

• Deep fat frying

Cooking food under direct heat.

• broil

• boil

• roast

• grill

To cut into small pieces

• chop

• mince

• dice

• julienne