Measurements
How many teaspoons are in a tablespoon
What is 3
to cook something breaded completely submerged in hot oil
what is deep fry
to cook food submerged in a liquid that is at or above 212 degrees
what is boiling
what is true
T/F: Cooking something in oil is considered moist heat
what is False
How many cups are in a pint?
to cook something on a direct open heat source
what is grilling
to cook a food in liquid just below boiling point, small bubbles breaking the surface at the edge
what is simmering
which is NOT a combo method:
braising
stewing
broiling
what is broiling
Which type of cooking method can generally be used for already tender foods?
moist
dry
combo
what is dry heat
How many tablespoons are in 1/4 cup?
What is 4
to cook something with dry hot air surrounding it
what is steaming
searing small chunks of meat or other items and then adding broth or other liquid to simmer
what is stewing
Cooking something with radiation
what is microwaving
How many quarts are in a gallon?
What is 4
to cook something on the stove in a small amount of oil at medium to high heat
what is saute
to cook a whole item GENTLY in a hot liquid like milk, broth, or water
what is poaching
Searing a large cut of meat and then adding broth or other liquid to finish cooking it slowly in the oven
what is braising
Type of heat that cooks food by directly touching it
what is convention
What is 8
to cook something with very high heat from directly above the item
what is broil
to partially cook an item (usually vegetables) in hot water to preserve color and texture
what is blanching
to cook something by vacuum sealing it first, and then submerging it in a water bath to
what is sous vide
what is convection