Welcome to StudyStack, where users create FlashCards and share them with others. Click on the large flashcard to flip it over. Then click the green, red, or yellow box to move the current card to that box. Below the flashcards are blue buttons for other activities that you can try to study the same information.
Reset Password Free Sign Up

Free flashcards for serious fun studying. Create your own or use sets shared by other students and teachers.

Remove ads
Don't know (0)
Know (0)
remaining cards (0)
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards

Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Cooking Methods CH18

CH 18 Vocabulary

Dry Heat Cook food in oven without adding liquid or fat.
Baking and Roasting cook food in dry heat in oven
Broiling Cook by direct heat from above
Moist Heat Use hot liquid or steam to cook food.
Boiling When bubble rise up continuously and break the surface of the liquid
Simmering Cook food gently until done, bubbles do not rise to surface.
Steaming Place a steam basket in pan over small amount of water
Fry To cook in fat
Deep-Fat Frying When food is covered in a large amount of fat
Panfrying food is cooked in a pan in a small amount for fat.
Braising Food is fried in a small amount of oil then finished with moist heat.
Stir-Frying Food is cooked quickly in a small amount of oil then finished by steaming.
Saute a form of panfrying
Created by: sueroberts

bad sites Copyright ©2001-2015  StudyStack LLC   All rights reserved.