Cooking Techniques
Dry Cooking
Moist Cooking
Combination Cooking
Safety Tips
100
Uses metal and the radiation of hot air, oil, or fat to transfer heat.
What is Dry Cooking?
100
Baking, roasting, sauteing, stir-frying, pan-frying, deep-frying, grilling, and broiling.
What are dry cooking techniques?
100
Bring a liquid, such as water or a stock, to the boiling point and keep it at that temperature while the food cooks.
What is Boiling?
100
Combining both dry and moist cooking techniques
What is Combination Cooking?
100
To prevent this, make sure to cook all foods properly
What is foodborne illness?
200
Dry cooking, moist cooking, and combination.
What are cooking techniques?
200
Dry heat in a closed environment.
What is Baking?
200
Cooking in a closed environment filled with steam
What is Steaming?
200
A long, slow cooking process that can produce very flavorful results
What is Braising?
200
Make sure to do this when taking the lid off of a pot
Point the lid away from you
300
Uses liquid instead of oil to create the heat energy needed to cook the food.
What is Moist Cooking?
300
Food is placed on the top rack of the oven to cook.
What is Roasting?
300
Cook in a flavorful liquid between 150 degrees F and 185 degrees F
What is poaching?
300
Foods completely covered with liquid during cooking.
What is Stewing?
300
wear these when taking anything out of the oven
What are pot holders
400
Uses both moist and dry cooking techniques.
What is Combination Cooking?
400
Quick, dry cooking technique that uses a small amount of oil in a shallow pan
What is sauteing?
400
Cooking method is the same as blanching, but the cooking time is longer.
What is parboiling?
400
Usually done in combination cooking before simmering the food in liquid.
What is browning?
400
Never mix these two in a pan while frying
What is water and oil?
500
The process of cooking sugar to high temperatures
What is Caramelization?
500
Cooking that takes place after you remove something from the heat source
What is carryover cooking?
500
The liquid closest to the bottom of the pan is heated and rises to the top
What is convection?
500
Two major combination techniques
What is braising and stewing?
500
In order to completely cook meats, they must reach this temperature.
What is 145/160 degrees F
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