Dry Heat
Moist Heat
Combination cooking
Vocabulary
Other Facts
100
Uses metal and the radiation of hot air, oil or fat to transfer heat.
What is dry cooking techniques?
100
These cooking methods use liquid instead of oil to create the heat energy needed to cook the food.
What is moist cooking techniques?
100
This cooking method uses both moist and dry cooking techniques.
What is combination cooking?
100
When moisture escapes into the air.
What is evaporates?
100
The length of time and cooking technique will affect how low or high this is.
What is nutritive value?
200
To do this, heat in a closed environment, usually an oven.
What is bake?
200
Bring liquid such as water or stock to the boiling point and cook the foods at that temperature until the food is fully cooked.
What is boiling?
200
A long slow cooking process for tough cuts of meat.
What is braising?
200
When proteins change from a liquid or semiliquid state to a drier, solid state.
What is coagulate?
200
During cooking, moisture is lost, food tissue breaks down, and proteins coagulate. This affects the foods'________.
What is texture?
300
This is used for meats in the oven.
What is roasting?
300
Quick way to partially cook food to hold for future use by boiling a short time, them plunging the food into ice water.
What is blanching?
300
Completely cover food with liquid during cooking. Cut pieces small and cooking time is shorter than braising.
What is stewing?
300
The matter in cells and tissue that gives them thier color.
What is pigments?
300
When cooking certain vegetables this is greatly affected by cooking. Over cooking will change this drastically.
What is color?
400
A quick dry cooking technique that uses a small amount of fat or oil in a shallow pan.
What is sauteing?
400
Similar to blancing but the foods are cooked longer.
What is par-boiling?
400
not a combination cooking, but involves cooking vegetables or other foods in a closed envirionment filled with hot liquid at the boiling point.
What is steaming?
400
The process of cooking sugar to high temperatures which creates pleasing smells.
What is caramelization?
400
This term means how the food smells.
What is aroma?
500
Used to cook food directly under a primary heat source.
What is broiling?
500
To cook food in a flavorful liquid between 150 and 185 degrees. Used for fish and eggs.
What is poaching?
500
Like boiling, but heat just below the boiling point, at 185-200 degrees.
What is simmering?
500
This is to coat foods with flour or finely ground crumbs.
What is dredging?
500
This is how the food tastes. It can be changed with seasonings and cooking methods.
What is flavor?
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