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WorksheetsCooking methods (dry versus moist)
Total questions: 28
Worksheet time: 20mins
What is the dry heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is the moist heat cooking method?
Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven
Food is cooked using a hot liquid, steam, or a combination of both.
Food cooked in fat
What is BAKING?
Cooking food by hot air in an oven.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Foods cooked by vapors from boiling water.
Cooking food quickly in a hot pan with little fat.
What is BOILING?
To quickly cook food directly under a heat source.
Food cooked in fat
To cook food in water that has reached its highest possible temperature of 212°F.
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
What is BRAISING?
Food that is cooked slowly in a closed pot with a small amount of liquid after the food is seared.
Cooking food by hot air in an oven.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Foods cooked by vapors from boiling water.
What is SIMMERING?
Foods cooked by vapors from boiling water.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Food cooked in water that is 180 degrees (just below boiling point) and the bubbles form around the edge of the pan. Food is cooked slowly and gently.
To cook food in water that has reached its highest possible temperature of 212°F.
What is SAUTEING?
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
Food is completely covered in oil or fat to be cooked
Cooking food quickly in a hot pan with little fat.
What is ROASTING?
Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.
To cook food in water that has reached its highest possible temperature of 212°F.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Food cooked in fat
What is STEAMING?
Foods cooked by vapors from boiling water.
Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.
Food cooked in an ungreased skillet
Cooking food by hot air in an oven.
What is Grilling?
Food is cooked over boiling water
Food is cooked in fat and covered completely.
A dry heat cooking method in which the food is place on a rack with a radiant heat source.
Cooking directly under the heat source.
It should be completely submerged in liquid that is between 160 and 180 degrees.
poach
sauté
blanch
roast
Describes how food that is cooked to doneness so that a knife cut the food easily
fork tender
fall apart
more than 30 minutes
until cooking liquid has evaporated
Foods are cut into small pieces and immersed into liquid for a long period of time
Braising
Stewing
Dry
Moist
To heat cooking water just below the boiling point (small bubbles) and is used for tougher cuts of meat.
simmer
boil
poach
double boil
