Upgrade to remove ads
Busy. Please wait.
Log in with Clever
or

show password
Forgot Password?

Don't have an account?  Sign up 
Sign up using Clever
or

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
Your email address is only used to allow you to reset your password. See our Privacy Policy and Terms of Service.


Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.

Dry and Moist Heat Cooking - Chapter 4

        Help!  

Definition
COOKING METHOD
EXCELLENT FOR COOKING SMALLER PIECES OF FOOD COOKED ON GRILL ABOVE THE HEAT SOURCE   grilling  
🗑
Rapid cooking method that uses high heat from a source located above the food   broiling  
🗑
cook food by surrounding the items with hot, dry air in the oven, usuallly beef and pork   roast  
🗑
A form of grilling that is basted repeatedly with a sauce during grilling   barbeque  
🗑
Cooking food in oven without liquid usually bread, fish, chicken cookies and pies   bake  
🗑
Cook foods rapidly in small amount of fat over relatively high heat   saute  
🗑
Usually meats and fresh vegetables cut into bite sized pieces, cooked in a small amount of fat and stirred constantly with a spoon or spatula during cooking   stir fry  
🗑
Foods coated with batter or breading and then cooked in oil over less intense heat   pan fry  
🗑
Also called French frying, food is battered or breaded and completely covered in fat and fried until done   deep fat frying  
🗑
foods cooked by using a combination of steam and a liquid bath, best suited for foods that are portioned sized   shallow poaching  
🗑
Cook foods in liquid that has reached a temperature of 212   boiling  
🗑
Food is completely submerged in water that is kept at a contatant temperature between 160 - 180. The surface of the liquid should show some motion but no air bubbles   poaching  
🗑
For less tender cuts of meat. Food is cooked between temperatures of 185 - 200. Bubbles just gently rise to the surface of the liquid.   simmering  
🗑
Food is placed in pot of cold water and the liquid is brought to a boil. The food is boiled a short period of time and food is not cooked all the way. Food is rinsed in cold water. Blanching is used to prep vegetables   blanching  
🗑
Food items are first seared in hot oil then slowly cooked tightly covered in small amount of liquid usually in oven or covered on stovetop   brazing  
🗑
Main food item is first cut into bite size pieces that are blanced or seared then completely covered in liquid and simmered   stewing  
🗑


   

Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
 
To hide a column, click on the column name.
 
To hide the entire table, click on the "Hide All" button.
 
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
 
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.

 
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
Created by: carey-jo