Moist/Dry Cooking
Moist Terms
Dry Terms
Cooking Terms
Measuring & Knives
100

Simmering is consider this cooking method

Moist heat

100

Cooking technique in which you bring a liquid to 212 degrees F.

Boiling

100

Food that is cooked completely submerged in hot fat or oil

Deep frying

100

Method of cooking in hot liquid, steam, or both

Moist heat cooking

100

Sugar should be measured using this kind of a cup

Dry measuring cup

200

Grilling is considered this cooking method

Dry heat

200

A long slow cooking technique that can make tough meats more tender

Braising

200

Cooking food in a small amount of fat in a skillet over high heat

Sauteing

200

Temperature in which fat begins to break down and burn

Smoke point

200

A small knife used for removing the peel of fruits and vegetables

Paring knife

300

Steaming is considered this cooking method

Moist heat

300

To cook a food in liquid just below boiling, about 185-210 degrees F.

Simmering

300

The amount of time it takes oil to reheat to the correct cooking temperature once food is added.

Recovery Time

300

This moist cooking methods retains the most nutrients in food

Steaming

300

When measuring brown sugar, it should be

Packed into cup

400

Roasting is considered this cooking method

Dry heat

400

Cooking food in a special lidded pot that creates a high-pressure atmosphere be trapping steam

Pressure cooking

400

Cooking foods surrounded by heat in an oven

Roasting/baking

400

Heat transfer method that involves the movement of molecules

Convection

400

To chop or dice a food very finely

Mince

500

Braising is considered this cooking method

Moist and Dry Heat

500

Cooking food in liquid at temperatures just below simmering

Poaching

500

Cooking food under direct heat, heat radiates down

Broiling

500

continued cooking after removed from heat source

Carryover cooking

500

1 T is equivalent to this many teaspoons

Three