Moist/Dry Cooking
Simmering is consider this cooking method
Moist heat
Cooking technique in which you bring a liquid to 212 degrees F.
Boiling
Food that is cooked completely submerged in hot fat or oil
Deep frying
Method of cooking in hot liquid, steam, or both
Moist heat cooking
Sugar should be measured using this kind of a cup
Dry measuring cup
Grilling is considered this cooking method
Dry heat
A long slow cooking technique that can make tough meats more tender
Braising
Cooking food in a small amount of fat in a skillet over high heat
Sauteing
Temperature in which fat begins to break down and burn
Smoke point
A small knife used for removing the peel of fruits and vegetables
Paring knife
Steaming is considered this cooking method
Moist heat
To cook a food in liquid just below boiling, about 185-210 degrees F.
Simmering
The amount of time it takes oil to reheat to the correct cooking temperature once food is added.
Recovery Time
This moist cooking methods retains the most nutrients in food
Steaming
When measuring brown sugar, it should be
Packed into cup
Roasting is considered this cooking method
Dry heat
Cooking food in a special lidded pot that creates a high-pressure atmosphere be trapping steam
Pressure cooking
Cooking foods surrounded by heat in an oven
Roasting/baking
Heat transfer method that involves the movement of molecules
Convection
To chop or dice a food very finely
Mince
Braising is considered this cooking method
Moist and Dry Heat
Cooking food in liquid at temperatures just below simmering
Poaching
Cooking food under direct heat, heat radiates down
Broiling
continued cooking after removed from heat source
Carryover cooking
1 T is equivalent to this many teaspoons
Three