Cooking Basics
What are the two main categories of cooking methods we have discussed?
dry-heat and moist-heat cooking
What cooking method involves heating liquid until large bubbles continuously rise to the surface?
Boiling
What cooking method uses hot water vapor to cook food?
Steaming
What cooking method uses a small amount of fat in a hot pan to cook food relatively quickly?
Sauteing
What kitchen tool should you use to safely handle hot pots and pans?
Dry oven mitts or potholders
Which category of cooking methods uses water or steam to transfer heat to food?
Moist-heat cooking
What cooking method involves gently cooking food in liquid with small bubbles occasionally rising to the surface?
Simmering
Does food need to be submerged in water when steaming?
No
What type of frying involves completely submerging food in hot oil?
Deep-frying
Why should pot handles be turned away from the edge of the stove?
To prevent someone from accidentally knocking over a hot pot
Which category of cooking methods includes sauteing and frying?
Dry-heat cooking
What is the approximate temperature of boiling water in degrees Fahrenheit?
212 degrees Fahrenheit
What piece of kitchen equipment is commonly used to hold food above boiling water when steaming?
A steamer basket
What is the main difference between sauteing and deep-frying?
Sauteing uses a small amount of fat, while deep-frying submerges food in oil
Why should you be careful when removing the lid from a steaming pot?
Hot steam can cause burns
What is the main purpose of cooking food? Name two reasons.
Which cooking method generally uses a lower temperature: boiling or simmering?
Simmering
Name two foods that are commonly prepared using steaming.
Broccoli, carrots, green beans, fish, or dumplings
Why are foods often turned or stirred while sauteing?
To promote even cooking and prevent burning
Why should food be carefully lowered into hot oil rather than dropped?
To prevent hot oil from splashing and causing burns
What is the main difference between dry-heat and moist-heat cooking?
Dry-heat cooking uses hot air, direct heat, or fat, while moist-heat cooking uses water or steam
Why is simmering often preferred over boiling when preparing soups or delicate foods?
Simmering provides gentler heat that helps prevent food from breaking apart or becoming overcooked
Why can steaming help vegetables retain more water-soluble nutrients than boiling?
Because the vegetables are not submerged in water, fewer nutrients may leach into the cooking liquid
How does frying affect the outside texture of food?
Frying can create a browned, crispy exterior because of the high heat
Why should water never be poured onto a grease fire?
Water can cause burning grease to spread and make the first worse