Moist cooking techniques
Combination Cooking 1
combination cooking 2
Techniques you'd use to cook these foods
100
Bring water or stock to a temperature of 212 degrees
What is Boiling
100
A long, slow cooking process that can produce a very flavorful result
What is Braising
100
completely cover food with liquid
What is stewing step 2
100
potatoes
What is parboiling
200
Cooks slowly and steadily in slightly cooler liquid
What is Simmering
200
remove food from pan and deglaze the pan. remove
What is braising step 2
200
add vegtables
What is stewing process step 4
200
pasta
What is boiling
300
Cooking in a flavorful liquid between 150-185 degrees
What is Poaching
300
place pan in 350 degree oven and cook slowly
What is braising step 4
300
sear food product in a pan over high heat
What is stewing process step 1
300
eggs, chicken, fish...
What is Poaching
400
Foods are boiled and partially cooked
What is Parboiling
400
return seared food to deglazed pan, add liquid
What is braising step 3
400
covered with liquid during cooking
What is stewing
400
rice, veggies, certain meats
What is steaming
500
Boiling to partially cook food.
What is Blanching
500
Searing food in frying or roasting pan
What is braising step 1
500
bring food to a simmer and cook until tender
What is stewing process step 3
500
broccoli, carrots, asparagus
What is Blanching
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