Cooking Methods
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Avg score: 20% • Most missed: “Dry Cooking”
Cooking Methods
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22 Questions

1. To Cook Foods In A Closed Environment Using Vapors

2. Stir Frying

3. Saute

4. Dry Cooking

5. A Moist Heat Cooking Method In Which Food Is Browned In A Small Amount Of Fat And Then Cooked Slowly In A Small Amount Of Simmering Liquid Until The Meat Becomes Tender.

6. When A Liquid Reaches A High Temperature Of 212 Degrees And The Liquid Changes To Gas; Used In Cooking

7. To Surround Food With Dry Indirect Heat On A Rack In The Oven

8. Ex-baking Bread In An Oven Or Cooking Pasta In Boiling Water

9. Pan Fry

10. Heat Is Transferred As Waves Of Energy

11. A Dry-heat Cooking Method In Which Foods Are Cooked By Heat Radiating From A Source Located Below The Cooking Surface; The Heat Can Be Generated By Electricity Or By Burning Gas - Hardwood - Or Hardwood Charcoals

12. Dry Heat Method Of Cooking To Create Bread - Cakes - Pies - And Other Foods In An Oven

13. To Cook Food In Liquid Over Gentle Heat - Just Below The Boiling Point - Low Enough So That Tiny Bubbles Break The Surface Is Known As

14. Stewing

15. Transferring Heat By Direct Contact.

16. When Food Is Cooked In A Large Amount Of Fat At A Very High Temperature

17. Pressure Cooking

18. Convection

19. Dry Heat Method - Stove Top Method - Fat Not Removed.

20. Combination Cooking Methods

21. Moist Heat Cooking

22. To Cook Food Gently In A Small Amount Of Liquid

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