Cooking Methods

Question 1

3 methods of heat transfer

Answer 1

1. Convention
2. Conduction
3. Radiation

Question 2

Transfer of heat trought a fluid caused by molecular motion

Answer 2

Convention

Question 3

From one substance to another due to direct contact

Answer 3

Conduction

Question 4

Radiated to transmitted in the form of rays or waves or particles

Answer 4

Radiation

Question 5

Placed in water to remove external membranes

Answer 5

Blanching

Question 6

Liquid temperature ranging from 140 f to 180 f

Answer 6

Poaching

Question 7

Place food in water then to a boil. This method keeps nutrients

Answer 7

Boiling

Question 8

Cooking in liquid with a temperature between 85° and 95°

Answer 8

simmering

Question 9

Cooked in steam by using a steamer

Answer 9

Steaming

Question 10

Seared then continue cooking longer on a small amount of liquid

Answer 10

Braising

Question 11

Using dry heat of temperature of 121° to 246°

Answer 11

Baking

Question 12

Uncovered pan to produce a well banned exterior and ideall, a moist interior

Answer 12

Roasting

Question 13

Directly overheat. Usually charcoal or an electric grill is used

Answer 13

Grilling

Question 14

Basted with a special sauce while grilling at low temp

Answer 14

Barbequing

Question 15

Heat source coming form the above and used to finish a dish with metted butter

Answer 15

Broiling

Question 16

Sauteed in a pan or skillet as alterated for a griddle

Answer 16

Pan boiling

Question 17

Moderate heat in a medium amount of fats

Answer 17

Pan frying

Question 18

Cook quickly using a small amount of fat and cooking food fast

Answer 18

Sauteing

Question 19

Submerges food in hot fat and is usually applied to breaded or battered food

Answer 19

Deep frying