Cooking methods (dry versus moist)
Authored by Andrea Williams
Life Skills
9th - 12th Grade
Used 119+ times
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28 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
A high heat cooking method where the heat source is above the food.
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To cook food at a temperature with rapid bubbles at 100°C or 212° F
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To cook by immersing briefly in boiling water for 1-4 min and then shock in an ice bath
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To cook over (not in) boiling water
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To cook over relatively high heat in a small amount of fat
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Browning of natural sugar, a slow cooking process, resulting in nutty flavor & brown color.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
To cook an item until it softens and releases moisture, but does not brown
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