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WorksheetsDry Heat cooking methods
Total questions: 15
Worksheet time: 1hrs 15mins
To cook food rapidly in a small amount of fat over high heat.
Pan Fry
Deep Fry
Broil
Saute
Which type of food would be a good choice for sauteeing?
high moisture veggies (onions, peppers, zucchini)
Large cuts of meat
Tender pieces of meat
What type of pan is the correct choice for a sauteed dish?
Straight-Edge Pan
Baking Sheet
Fryer
shallow skillet
A shallow pan should be used because it allows____ to escape.
Heat
Steam
Flavor
Cooking method where foods are partially submerged in fat or oil.
Saute
Pan Fry
Deep Fry
Broil
a ______ is a station set up with towels for draining extra grease when pan frying.
Frying station
Draining Station
Cooling Station
Saute Station
When frying foods, items are usually coated in ________.
Breading/ Batter
Seasonings/Salt
Oil
A cooking method where foods are completely submerged in hot fat or oil.
Saute
Pan Fry
Deep Fry
Broil
A cooking method that uses only dry heat- no fat or oil.
Grilling/Broiling
Saute
Pan Fry
Roasting
What type of foods are best to use for grilling/broiling
flavorful cuts of meat
individual portions of food
vegetables
all of the above.
A cooking method that uses dry heat with a basting/cooking liquid.
Grilling/Broiling
Saute
Pan Fry
Baking/Roasting
A flavorful liquid used to make food more moist as well as give it more flavor
Carryover cooking
rest time
marinate
batter
describes what happens when food is hot enough to still cook after being taken off of a heat source.
Rest time
Carryover Cooking
batter
dredge
time allowed to let juices redistribute before cutting a food after being cooked
Marinate
Carryover cooking
Rest time
Breading
Choose the two answers that correctly describe batter and breading.
Nothing- they are the same
Batter is wet and dry ingredients combined together.
Breading is the same as batter, but left uncombined.
Breading is wet and dry ingredients combined together.
