WorksheetsCOOKING METHODS
Total questions: 20
Worksheet time: 15mins
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 FRYING?
To quickly cook food directly under a heat source.
Cooking food by hot air in an oven
When food is 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.
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 BROILING?
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food is completely covered in oil or fat to be cooked
To cook food in water that has reached its highest possible temperature of 212°F.
To quickly cook food directly under a heat source.
What is DEEP-FAT FRYING?
Food cooked in fat
Food is completely covered in oil or fat to be cooked
Food that cooked by hot air, similar to baking, uncovered, usually in an oven.
To quickly cook food directly under a heat source.
What is PAN-FRYING?
Foods cooked by vapors from boiling water.
To quickly cook food directly under a heat source.
Cooking food quickly in a hot pan with little fat.
Food is cooked in a skillet in a small amount of oil or fat, the food is not completely submerged in oil or fat.
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.
The heat source comes from the bottom.
pan-fry
deep-fry
sauté
grill
It should be completely submerged in liquid that is between 160 and 180 degrees.
poach
sauté
blanch
roast
It is done by adding enough fat to a hot pan so that the fat comes up about half and inch up the side of the pan.
pan-fry
bake
simmer
deep-fry
It is a combination of cooking method that first involves searing an item, then simmering it in liquid for a long period until tender.
sauté
steam
braise
sear
It refers more to breads, pastries, and other sweet items.
deep-fry
boil
bake
steam
The eggs are being cooked by what method?
Barbecuing
Simmering
Boiling
Poaching
This dessert can be made by what cook method?
Baking
Boiling
Steaming
Microwaving
