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WorksheetsMethods of cooking
Total questions: 10
Worksheet time: 6mins
This method is suitable for any tender cut of beef. It is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C from an open flame, oven, or other heat source.
Roasting
Grilling
Frying
Sauteing
This is cooking by direct, radiant heat and is used for smaller, tender cuts such as steak or chops.
Roasting
Grilling
Frying
Sauteing
The food is usually marinated with spices and tenderizers for some time before it is being cooked.
Sauteing
Pan frying
Pan broiling
Barbequing
This method involves cooking the meat in a small amount of liquid.
Stir frying
Braising
Basting
Stewing
This method of cooking refers to cooking meat below boiling point.
Boiling
Stewing
Braising
Simmering
This method of cooking is associated with roasting. One shall get the juice extracted on the meat and put it all over back to the meat itself.
Grilling
Marinating
Steaming
Basting
Which method of cooking is easier to prepare?
Dry heat
Moist heat
Which of the following is not an example of dry heat cooking method?
Frying
Grilling
Sauteing
Basting
This method of cooking has a boiling water at the bottom of the casserole and its heat cooks the food above.
(a)
It refers to the seasoned liquid used to flavor the meat before cooking.
Marinade
Marinate
Sauce
Dip
