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

1. Convection

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

3. Pan Fry

4. Heat Is Transferred As Waves Of Energy

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

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

7. Stir Frying

8. Transferring Heat By Direct Contact.

9. To Cook Foods In A Closed Environment Using Vapors

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

11. Stewing

12. Moist Heat Cooking

13. 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.

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

15. 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

16. Pressure Cooking

17. Saute

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

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

20. Combination Cooking Methods

21. 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

22. Dry Cooking

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