Cooking Methods Flashcards
1
Q
Cooking Methods (3)
A
- Dry Heat Methods
- Moist Heat Methods
- Combination Methods
2
Q
Dry Heat Methods (12)
A
- Grilling
- Broiling
- Pan Frying
- Deep-Frying
- Sautéing
- Stir-Frying
- Baking & Roasting
- Boiling
- Blanching
- Poaching
- Simmering
3
Q
food cooked OVER a heat source.
A
Grilling
4
Q
popularly termed as “inihaw.”*
A
Grilling
5
Q
typically one of the first steps in cooking.
A
Grilling
6
Q
- outer skin has a darkened, crisp crust.
- taste is a rustic, smoky flavor.
A
Grilling
7
Q
grilled foods (4)
A
- poultry
- seafood
- meat
- vegetables
8
Q
food cooked UNDER a heat source.
A
Broiling
9
Q
temperature is varied depending on how close food is to the heat source.
A
Broiling
10
Q
often a last step, to brown or to melt toppings.
A
Broiling
11
Q
- food is cooked at medium to high heat.
- oil should cover half of the food.
A
Pan Frying
12
Q
pan fried food (3)
A
- chicken
- fish
- potatoes
13
Q
typically cooked at a temperature of approximately 350°.
A
Deep-Frying
14
Q
oil should completely cover the food.
A
Deep-Frying
15
Q
deep-fried food (4)
A
- chicken
- potatoes
- fish
- pastries
