Cooking Methods 3 Flashcards
1
Q
food is immersed completely in boiling liquid(bubbles vigorously break the surface).
A
Boiling
2
Q
- helps evaporate the hot liquid.
- a must for certain foods (pasta & rice).
A
Boiling
3
Q
Boiled foods (3)
A
- pasta
- potatoes
- stocks
4
Q
cooking in liquid just long enough to cook the outer parts of the food.
A
Blanching
5
Q
food is usually placed in cold water to stop the cooking process.
A
Blanching
6
Q
uses a smaller amount of water than boiling.
A
Poaching
7
Q
water should barely bubble.
A
Poaching
8
Q
the liquid can be water or broth.
A
Poaching
9
Q
Poached foods (3)
A
- fish fillets
- unshelled eggs
- poultry
10
Q
a moist-cooking method that cooks food in a closed pot or steamer that traps heated water vapors and cooks the food as it circulates around the food.
A
Steaming
