Definition
True or False?
Fat, Water, or Air?
What would you cook w/this method?
Mystery
100
Cooking food via direct heat from flame below the food is called ________.
Grilling
100
True or false: pan frying uses a moderate amount of fat in a deep pan to cook foods.
False
100
Grilling
small amounts of fat can be used to prevent foods from sticking.
100
Name 3 foods you would deep fry.
Donuts, french fries, onion rings, chicken, seafood, spring rolls, wontons, etc.
100
Name that cooking method!
Poaching
200
Cooking food via heat or flame from above foods is called ________.
Broiling.
200
True or false: baking requires moisture of some kind.
false
200
Roasting
Small amounts of fat can be used to aid in caramelization, but this is considered a dry (air) cooking method. Either answer is acceptable.
200
Name 3 foods you would bake.
Cakes, pastries, cookies, casseroles, meats, veggies, etc.
200
Name that cooking method!
Broiling- the heat is coming from above.
300
Cooking foods in liquid or water at low temperatures is...
Poaching
300
True or false: braising is a combination of dry and liquid cooking methods.
True
300
Steaming
Water is needed.
300
Name 3 foods you would poach.
Eggs, seafood, chicken, some fruits or vegetables.
300
Pan frying
400
Method of cooking food in hot liquids at a moderate temperature between poaching and boiling.
Simmering
400
True or false: you always strain the liquid from stewed meats before serving.
false.
400
Broiling
Small amounts of fat can be used. Also acceptable, this is a dry heat method (air+heat).
400
Name 3 foods you would simmer.
Stews, grains, beans, chilis.
400
What is the main difference between braising and stewing?
Braising involves cooking large pieces of meat or chicken partially covered in liquid, while stewing uses smaller pieces of meat totally immersed in liquid
500
What is this cooking method?
Steaming
500
True or false: roasting is a moist cooking method, typically taking place in the oven.
false.
500
Sous Vide
moist cooking method
500
Name 3 foods you would Sous Vide.
Steaks, pork, fish, shrimp and lobster, vegetable, potatoes, lamb, eggs.
500
Describe the Maillard Reaction.
A chemical reaction between amino acids and sugars that gives browned foods its distinctive flavor. Example: seared steaks, fried dumplings, cookies, breads, toasted marshmallows, etc.