Questions and Answers
What cooking method involves cooking large or whole pieces of meat or poultry in a shallow pan?
Which cooking method means cooking food directly under a heat source in an oven?
What is the primary method used for cooking food uncovered in a pan while allowing air to circulate?
What cooking method involves cooking food directly over a heat source?
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What cooking method heats liquid to just below boiling point?
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What method involves cooking food in liquid at high temperature with bubbles on the surface?
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What moist-heat cooking method involves cooking foods over boiling water?
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Which method involves long and slow cooking in a liquid?
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What cooking method is performed using fat in a skillet for tender cuts of meat?
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What cooking method means jumping around and involves cooking thinly sliced vegetables?
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What is described as the least healthy way to cook food, where food is covered completely in fat?
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What cooking method is known as the healthiest way to cook?
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What are the cooking methods that involve added liquids or steam called?
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What are the four methods of cooking with fat?
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List the five factors to check for doneness.
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Study Notes
Cooking Methods & Techniques
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Roasting
- Dry-heat cooking method for large pieces of meat or poultry.
- Commonly used for turkey, chicken, and ham in a shallow pan.
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Broiling
- Involves cooking food directly under a heat source in the oven.
- Suitable for items like steak, hamburgers, and corn.
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Baking
- Dry method that cooks food uncovered in a pan, allowing air circulation.
- Used for cookies, cakes, chicken, potatoes, and pizza.
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Grilling
- Cooking food directly over a heat source.
- Popular for corn, steak, and hamburgers.
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Simmering
- A moist-heat method where liquid is heated just below boiling.
- Ideal for cooking beans, broccoli, meats, and fish.
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Boiling
- Cooking food at a high temperature causing bubbles to break the liquid's surface.
- Common for pasta, rice, and eggs.
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Steaming
- Involves cooking food over boiling water rather than submerged in it.
- Often used for vegetables like broccoli and cauliflower, as well as fish.
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Poaching
- Cooking whole or large pieces of food in small amounts of liquid.
- Commonly applied to fish, chicken, apricots, and pears.
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Braising
- Combines simmering and steaming methods in small amounts of liquid.
- Typical for meats such as pork chops and lamb chops.
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Stewing
- Long, slow cooking in a liquid for flavor infusion.
- Commonly prepared with chicken, turkey, celery, carrots, and potatoes.
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Panfrying
- Cooking method using a small amount of fat in a skillet for tender items.
- Examples include scrambled eggs, French toast, and bacon.
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Sautéing
- Involves cooking sliced vegetables over low to medium heat in small fat.
- Tends to use thinly sliced items like carrots.
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Deep-fat frying
- Food is fully submerged in hot fat for cooking.
- Considered the least healthy method; includes foods like French fries and onion rings.
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Stir-frying
- Quick cooking method at high heat with minimal fat in a wok.
- Allows for versatile ingredients such as beef, chicken, fish, and mixed vegetables.
Cooking Techniques Categories
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Dry-heat cooking
- Involves cooking uncovered without liquid, primarily in an oven.
- Encompasses four main methods, including roasting, broiling, baking, and grilling.
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Moist-heat cooking
- Utilizes added liquids or steam to cook and tenderize food.
- Includes six methods, such as simmering, boiling, steaming, poaching, braising, and stewing.
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Cooking with fat
- Utilizes melted or liquid fat for frying on the stovetop.
- Comprises four methods, including panfrying, sautéing, deep-fat frying, and stir-frying.
Factors for Checking Doneness
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Appearance
- Assess the visual look of food items, like waffles.
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Texture
- Evaluate the firmness or softness of cooked items, such as pasta.
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Consistency
- Observe the thickness of batters during preparation.
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Aroma
- Detect aromas that indicate readiness, applied to baked goods like muffins.
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Temperature
- Measure internal heat, particularly important for leftovers.
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Description
Test your knowledge on various cooking methods and techniques with these flashcards. Learn the definitions and applications of roasting, broiling, and baking. Perfect for culinary students and cooking enthusiasts looking to enhance their skills.
