WorksheetsCooking Methods (moist)
Total questions: 15
Worksheet time: 10mins
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 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 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.
Water ___________ when cooked
Melts
Coagulates
Evaporates
Gelatinizes
Definition: To add a new taste profile to the food
Season
Glaze
Flavor
Char
Definition: Cooking food in rapidly bubbling water (big bubbles)
Simmer
Boil
Broil
Definition: To brown food whole first then cook covered in an oven with moisture added.
Broil
Braise
Stewing
