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Cooking Methods CH18

CH 18 Vocabulary

QuestionAnswer
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