Matching
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Read each description carefully. Match each description with the correct key term.
Use each term only once. Check your answers before turning in your paper. a. | Dry cooking
techniques | e. | Coagulate | b. | Evaporates | f. | Pigment | c. | Moist cooking
techniques | g. | Caramelization | d. | Combination cooking | | | | |
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1.
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To
use both moist and dry cooking techniques.
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2.
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The
process of cooking sugar to high temperatures.
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3.
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To
use metal, and the radiation of hot air, oil, or fat to transfer heat.
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4.
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The
matter in cells and tissue that gives them color.
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5.
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To
use liquid instead of oil for heat energy needed to cook food.
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6.
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When
the proteins in food change from a liquid or semi-liquid state to a drier, solid state.
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7.
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Moisture that escapes into the air.
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For each of the following examples, indicate whether the method of cooking is
moist, dry, or combination cooking. a. | Moist cooking | c. | Combination cooking | b. | Dry
cooking | | | | |
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8.
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Braise
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9.
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Stir
Fry
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10.
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Poach
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11.
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Grill
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12.
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Sauté
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13.
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Steam
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14.
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Stew
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15.
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Boiling
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Read each description carefully. Match each description with the correct key term.
Use each term only once. Check your answers before turning in your paper. a. | Carryover
cooking | f. | Batter | b. | Sear | g. | Pan-fry | c. | Open-spit
roast | h. | Deep-fried | d. | Dredging | i. | Recovery time | e. | Breading | j. | Broiling | | | | |
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16.
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To
coat foods with flour or finely ground crumbs.
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17.
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To
cook food directly under a primary heat source.
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18.
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Foods
that are cooked completely submerged in heated fat or oil.
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19.
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To
quickly brown food at the start of the cooking process.
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20.
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The
cooking that takes place after you remove something from the heat source.
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21.
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The
time it takes for the fat or oil to return to the preset temperature.
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22.
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The
cooking style in which fat covers about one-half to three-quarters of the food.
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23.
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To
place the food on a metal rod or long skewer and slowly turn it over the heat source.
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24.
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A
coating made of eggs and crumbs.
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25.
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A
semi-liquid mixture containing ingredients such as flour, milk, and eggs.
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Read each description carefully. Match each description with the correct key term.
Use each term only once. Check your answers before turning in your paper. a. | Boiling | f. | Poaching | b. | Convection | g. | Steaming | c. | Blanching | h. | Braising | d. | Parboiling | i. | Deglaze | e. | Simmering | j. | Stew | | | | |
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26.
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To
partially cook food.
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27.
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To
cook food in a liquid between 150°–185°F.
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28.
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A
combination cooking technique with the food items cut into small pieces.
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29.
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To
cook foods in a closed environment using vapors.
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30.
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To
cook food in a liquid that is heated between 185º–200°F.
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31.
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A
moist cooking technique that is similar to blanching.
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32.
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A
long, slow cooking process that can make tough cuts of meat more tender.
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33.
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When
the liquid closest to the bottom of the pan is heated and rises to the top.
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34.
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To
loosen pan drippings with a small amount of liquid.
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35.
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Cooking technique in which you bring a liquid to 212°F.
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