Key Terms
Moist Cooking
Dry Cooking
Enhancing Sports Performance
Miscellaneous
100
This rapid dry heat cooking method is done in an oven with the heat source above the food.
What is broiling?
100
This moist cooking method may be used to cook vegetables or to reduce sauces, heating liquids between 185F-200F.
What is simmering?
100
This dry cooking technique uses a small amount of fat or oil in shallow pans.
What is sauteing?
100
_____________ energy is without oxygen, while _____________ energy is with oxygen.
What are anaerobic energy (without oxygen) and aerobic energy (with oxygen).
100
This term describes the moist cooking technique pictured below.
What is simmering?
200
This cooking method involves breading or battering foods and then completely submerging them in hot oil until the outside becomes crispy, while the inside stays moist and tender.
What is deep-frying?
200
This moist cooking technique involves rapid movement of the liquid around the food during the cooking process.
What is boiling?
200
This process of cooking is performed in a closed environment, usually in an oven with no liquid or fat.
What is baking?
200
These are 3 things athletes should avoid when attempting to lower body fat or weight.
What are skipping meals, laxatives or diuretics, and crash dieting?
200
This is the proper temperature needed for the cooking method pictured below.
What is poaching; moist heat?
300
This moist cooking term describes how foods are cooked in a closed environment using only vapors from liquid.
What is steaming?
300
This moist cooking method partially cooks food for a longer time than blanching and may be used for meats that will be completed on a grill.
What is parboiling?
300
These are considered the 4 of the basic methods of dry heat cooking.
What are baking, roasting, sautéing, and frying?
Other dry-heat methods:
grilling
broiling
griddling
stir-frying
searing
300
When athletes attempt to gain body weight or mass they should avoid these 3 types of foods.
What are saturated fats, high fiber foods, and caffeine?
300
This cooking method involves cooking larger cuts of meat which are partially covered in cooking liquid.
What is braising?
400
In this cooking method, smaller bite-sized, tough cuts of meat are seared first, then completely submerged in cooking liquid to produce a rich sauce and tender meat.
What is stewing?
400
These are the 4 methods of moist cooking.
What are boiling, blanching, simmering, and steaming?
400
This cooking method often involves larger cuts of meat cooked in hot, dry air in an oven while the natural juices are used to baste the meat.
What is roasting?
400
This process involves eating a high amount of carbohydrates for 3 days before a sports for extra energy.
What is carb loading?
400
______________ is the cooking method displayed in the picture above.
What is sautéing-dry heat cooking?
500
This technique can be done when food is cooked for a long time in an airtight plastic bag in water that is below the boiling point. (French for under vacuum)
What is sous vide?
500
A cook removes green vegetables from boiling water and places them into an ice bath for a few seconds. This process is called ____________ and is done in order to ___________ the cooking process.
What is shocking; stop the cooking process?
500
This describes the difference between sautéing and pan frying.
What is sautéing requires higher heat and less fat/oil; pan frying requires more fat/oil and lower heat?
500
These food groups comprise the 4 elements of the pre-workout nutrition pyramid:
What are healthy fats, fruits & low fiber vegetables, lean proteins, and complex carbohydrates?
500
This cooking method is often used for delicate items such as seafood or eggs.
What is poaching-moist heat?