Key Terms
Moist Cooking
Dry Cooking
Frying
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 and is slower and at a lower temperature than boiling.
What is simmering?
100
This dry cooking technique uses a small amount of fat or oil in shallow pans.
What is sauteing?
100
This is a quick-cooking, dry-heat method when food is cooked over a very high heat, generally in a wok with little fat, and stirred quickly.
What is stir-frying?
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
This dry heat method cooks food that is usually breaded, coated with seasoned flour, or battered, then added to the pan in a single layer.
What is pan-frying?
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 uses liquid and steam and is best for smaller pieces of food.
What is shallow poaching?
300
These are considered the 4 basic methods of dry heat cooking that do not use fat.
What are grilling, broiling, roasting, and baking?
300
Ingredients in this coating combine dry ingredients such as flour or corn meal with wet ingredients such a beer, milk, or water.
What is a batter?
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? (also-poaching)
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 procedure involves dredging seasoned items in flour, egg wash, and a crunchy ingredient (such as breadcrumbs or grated cheese).
What is a standard breading?
400
______________ is the cooking method displayed in the picture above.
What is sautéing-dry heat cooking?
500
This moist cooking method preserves vitamins and minerals in food that may wash away during boiling and there is no fat needed.
What is steaming?
500
In this moist cooking process, a cook removes green vegetables from boiling water and places them into an ice bath for a few seconds to stop the cooking process.
What is blanching?
500
This describes the difference between deep frying and pan frying.
What is pan frying uses less fat/oil (partially covered);deep frying requires more fat/oil (completely covered)?
500
In this method, you must heat the fat or oil to the proper temperature, usually 325°F to 375°F before completely submerging the food.
What is deep-frying?
500
This moist heat cooking method is often used for delicate items such as seafood or eggs.
What is poaching?