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Dry Cooking Techniques
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Dry Cooking Techniques
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13 Questions

1. To cook food directly under a primary heat source (flame or heat is over the food)

2. To quickly brown at the beginning of the cooking process

3. Fried quickly in a little fat

4. A coating of eggs and crumbs or flour (think chicken nuggets)

5. Cooking that occurs after food has been removed from heat source. Can account for as much as 20 degrees

6. A thick liquid containing milk - eggs - flour - and seasoning. Food is dipped in batter before frying (like fish sticks)

7. The amount of time it takes for oil to get back to the pre-set temperature after the food is put in

8. Foods are submerged (sunk into) hot oil between 350 and 375 degrees

9. Food is cooked over an open fire using a metal rod (think rotisserie chicken)

10. An Asian way of sauteing in a WOK or bowl-shaped pan

11. To coat foods with flour or bread crumbs (think fried chicken)

12. Food is fried in enough oil to cover 1/2 the food

13. Rod used for cooking meat or vegetables over an open fire

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