NEW
Font size
WorksheetsCooking Methods
Total questions: 25
Worksheet time: 20mins
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 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 GRILLING?
Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.
Cooking food by hot air in an oven.
To quickly cook food directly under a heat source.
Foods cooked by vapors from boiling water.
What is MICROWAVING?
To cook food in water that has reached its highest possible temperature of 212°F.
Food cooked in fat
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food is cooked in a skillet in a small amount of oil or fat
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 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 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 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 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.
Roasting vegetables has the following effects on their sensory properties:
Flavour weakens and natural sugars caramelise
Flavour weakens because oil is added
Flavour concentrates and natural sugars caramelise
Flavour concentrates and vegetables swell in size
It is generally the same as baking, but refers more to proteins and vegetables.
bake
roast
poach
fry
It is done with minimaamounts of fat over high heat.
bake
deep-fry
sear
simmer
The heat source comes from the bottom.
pan-fry
deep-fry
sauté
grill
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 is similar to boiling, except the food is par-cooked and then submerged immediately in an ice-bath.
braise
broil
blanch
simmer
Food is completely submerged in the liquid and cooked until tender.
broil
blanch
boil
stew
The food is usually placed in a separate steamer over hot liquid.
blanch
stew
braise
steam
It is similar to grill, except the heat source comes from the top.
steam
braise
boil
broil
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
