Cooking Methods
Quiz by Ashley Koss
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17 questions
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- Q1Cooking food by hot air in an oven.Baking30s
- Q2To cook food in a liquid that has reached its highest possible temperature of 212°F.Boiling30s
- Q3Food that is cooked slowly in a closed pot with a small amount of liquid.Braising30s
- Q4To quickly cook food directly under a heat source.Broiling30s
- Q5Food cooked quickly above a heat source in a skillet or on a metal grate.Grilling30s
- Q6Using radiation and waves of energy that move water and fat molecules in order to cook foods.Microwaving30s
- Q7Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.Roasting30s
- Q8Cooking food quickly in a hot pan with little fat.Sautéing30s
- Q9Food cooked in water that is 180 degrees (just below boiling point) and the bubbles form around the edge of the pan. Food is cooked slowly and gently.Simmering30s
- Q10Foods cooked by vapors from boiling water.Steaming30s
- Q11A cooking method where food is cooked uncovered without adding any liquid or fat or cook in dry heat in an ovenDry Heat Methods30s
- Q12A cooking method where food is cooked using a hot liquid, steam, or a combination of both.Moist Heat Method30s
- Q13Food cooked in an ungreased skilletPan Broiling30s
- Q14Food is completely covered in oil or fat to be cookedDeep-fat Frying30s
- Q15A cooking method where food cooked in fatFrying30s