Dry-heat cooking methods
Moist heat cooking methods
Cooking methods
Heat Transfer
Misc.
100

All purpose flour and an egg and milk dip

Breading
100

Liquid does not come to a boil.  Liquid at a constant, moderate temperature

Simmering

100

Combination cooking is a combination of which cooking methods

dry and moist

100

In which three ways does heat transfer

convection, conduction, radiation

100

A bowl shaped pan that makes stir-frying easier

Wok

200

A rapid cooking method that uses high heat from a source located above the food

Broiling

200
Temperature of liquid that foods are poached in

160F-180F

200

An example of a food item is braised

Pot Roast


200

Does not require physical contact between the heat source and the food being cooked

radiation

200

The amount of time it takes oil to reheat to the correct cooking temperature

recovery time

300

Used for cooking smaller pieces of food

Grilling


300

A variation of boiling used to partially cook food

Blanching

300

Long, thin slices of fish or meat that are rolled and stuffed with a filling 

paupiettes

300

The transfer of heat caused by the movement of molecules from a warmer one to a cooler one

convection

300

Temperature at which fats oils being to smoke

smoking point

400

Cooking a food on a hot, flat surface or in a cast-iron skillet

Griddling

400

Involves sealing the food in sturdy plastic bags to keep in the juices and aroma

Sous vide

400

The three methods for deep frying food

Swimming, Basket, Double-basket
400

An example of conduction

When a cold plate begins to warm when covered with hot food

400

Adding liquid or basting during the roasting process will add ________ to the food

flavor, moisture & color

500

Name 5 dry heat cooking methods

Broiling, Deep fat frying, Fan frying, Griddling, Grilling, Sauteing, Stir-frying, Roasting, Baking

500

The difference between braising and stewing

Braising- whole piece of meat, seared, partially covered in liquid to come halfway up food

Stewing- bite sized pieces of meat, completely covered in liquid

500

Name two combination cooking methods

Braising

Stewing


500

An example of convection

When heating water, natural convection occurs.
As water heats at the bottom of the pot, it travels upward.
In the process, it transfers energy to the cooler water higher in the pot.
This is a continuous process, with the hot water constantly rising and replacing the
cooling water.
It also occurs as mechanical convection in a convection oven when hot air is forced
into the chamber.

500

The three general types of cooking methods

dry-heat, moist, combination

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