Dry Cooking Methods
Moist Cooking Methods
Miscellaneous
How cooking Alters Food
Wild Card
100
A method of transferring heat through direct contact.
What is conduction
100
A method of cooking food in hot liquid, steam, or both.
What is moist heat cooking
100
Traditional cookware used for stir-frying
What is a wok?
100
This type of cookware should not be used in a microwave.
What is metal
100
The temperature at which fat begins to break down? Not a number
What is fat's smoking point.
200
Cooking food items with the heat source coming from above the item in an enclosed oven.
What is Broiling?
200
Cooking food over , but not in boiling water
What is steaming
200
Microwaves are a form of this type of cooking energy
What is radiation
200
This shape to place foodin, the is most affective for use in the microwave oven
What is a ring shape
200
Affected by the density, shape, size, and moisture
What is how fast food items cook
300
the time food can continue to cook after being removed from the microwave oven
What is standing time
300
The cooking methos that transfers heat through movement of molecules in the air or liquid
What is convection cooking
300
The number of broil settings on a range
What is one
300
This type of cooking requires a special lidded pot that creates a high pressure atmosphere.
What is pressure cooking
400
Cooking food uncovered with out added liquid or fat
What is Dry heat cooking
400
These items can be cooked in this method: Pizza, friut, poultry, etc.
What is grilling
400
Used to determine of meat and poultry have been thoroughly cooked in the microwave
What is instant-read thermometer
400
Often used to sear meat, or brown it quickly over high heat.
What is broiling
500
cooking food on a grate over an open flame
What is grilling
500
The most important thing to remove before broiling food so that it crisps up and browns
What is moisture
500
Foods weight divided by its volume
What is Density
500
cooking food in a small amount of liquid at temperatures just below simmering
What is poaching
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