Lesson 3 - Methods of Cooking Meat Assessment

1. What method of cooking includes any technique that involves cooking with moisture?

What method of cooking where the heat is transferred to the food item without using any moisture?

What dry heat method uses a very hot pan and a small amount of fat to cook the food very quickly?

What moist-heat cooking technique employs hot steam to conduct the heat to the food item?

What moist-heat cooking technique where the water reaches its highest possible temperature of 212°F?

What moist-heat cooking method in which the item to be cooked is partially covered with liquid and then simmered slowly at a low temperature?

What dry-heat method of cooking where an item is cooked by enveloping it in hot, dry air, generally inside an oven and at temperatures of at least 300°F and often much hotter?

What dry-heat method of cooking involves submerging food in hot, liquid fat?

What moist heat cooking technique involves cooking by submerging food in a liquid and uses a relatively low temperature (about 70–80 °C (158–176 °F))

What dry-heat method of cooking relies on heat being conducted through the air from an open flame?