Cooking Methods

Moist / Dry / Combo

100

Grilling

Dry Cooking

200

Stir Fry

Dry Cooking

300

Steam Cooking

Moist

400

Braise / Stewing

Combination

Moist

100

Cooking Technique in which you bring a liquid to 212F

Boiling

200

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

Braising

300

Parboiling

To partially cook food

400

To cook food in a liquid between 150F-185F

Poaching

Dry

100

To quickly brown food at the start of the cooking process

to Sear

200

Food that are cooked completely submerged in heated fat or oil

Deep Frying

300

Deep frying, roasting, and broiling all examples of the dry cooking method.  

True or False

What is true?

400

The cooking style in which fat covers about 1/2 -3/4 of the food

Pan Frying

Misc.

100

To use both moist and dry cooking techniques

Combination Cooking

200

This type of moist cooking keeps the nutrition value of the food high.

What is steaming?

300

.The type of knife best used to chop, slice, and julianne vegetables

What is a Chef's knife?

400

The best knife to use slice tomatoes or bread.

What is a serrated knife?