Students will learn about the cooking methods with a matching worksheet, memory match game, Venn Diagram, word search, crossword, scoot Simple method -It does not require special skill Moist-Heat Cooking Methods . SAUTE To cut narrow grooves or gashes partway through the outer surface of food. CREAM To cut food in small cubes of uniform size and shape. Sauteing Cooking under the oven grill or on BBQ Grilling Cooking food in deep boiling liquid (not oil). Cooking Methods Dry Heat Moist Heat Combination Method The Dry Heat Cooking Method Dry Heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Deep Fry Small pieces of food cooked in a little hot oil. This cooking method is ideal with sinewy, tougher cuts of meat. Simmering Cooking food in a little liquid with lid on and at a simmer Stew Food placed in a covered pan above boiling water Steaming Browning food in fat then cooked with liquid in covered pan. Baste An uncooked mixture usually containing milk, flour, and eggs. Deep frying is a cooking method where the food is completely submerged in hot oil or fat. GRATE To cut vegetables, fruits, or cheeses into thin strips. 30 seconds . smoking microwave barbeque broil poach pan-fry roasting steam pressure cooking bake deep-frying coiling stew braising saute simmering grill, To cook food in large amount of hot oil. Spell. ... Standard poaching is a last minute cooking method best suited to food that is cut into portion-sized or smaller pieces. Like sauté, it is a quick-cooking, dry-heat method. Blanch A mixture of two or more flavors to produce its own unique character, and quality. Moist-heat cooking methods generally, moist-heat cooking meth-ods use a liquid for cooking – usually water, stock or steam. Moist-heat cooking methods use water, liquid or steam to transfer heat to food. Moist heat cooking methods for chicken noodle soup include simmering and boiling. Cooking methods word search pro answers GRILL-POACH-BOIL-STEAM-STEW-ROAST Already solved this hint? SIMMER To cook in steam in a pressure cooker, deep well cooker, double boiler, or a steamer made by fitting a rack in a kettle with a tight cover. » Fire Safety WHIP. Our online cooking trivia quizzes can be adapted to suit your requirements for taking some of the top cooking quizzes. This empowers people to learn from each other and to better understand the world. » Parts and Types of Knives Gravity. » Classic Vegetable Cuts » Kitchen Measurements This hints belong to the Word Search Pro game created by Word Puzzle Games and currently is one of the most downloaded game on the Appstore. Save 15% with this Culinary Arts and Foods related bundle. Gentle bubbles rising to surface of the liquid is known as . STUDY. » Cooking Methods Butter and sugar are often creamed together, making a smooth, soft paste. Combination cooking methods employ the advantages of dry conductive AND moist convective methods to add flavor and tenderize. Boiling Cooking uncovered below boiling point in liquid (not oil). Combination Cooking involves both dry- and moist-heat cooking. Rice, egg, dhal, meat, roots and tubers are cooked by boiling. Test. coagulation moisture that escapes into the air evaporation Cooking technique that uses liquid instead of oil for heat energy needed to cook food moist The process of cooking sugar to high temperatures carmelization To coat food with flour or finely ground crumbs dredging To cook food directly under a primary heat source. Advantages & Disadvantages of Dry Cooking Methods By Dry heat methods are those that don't use water,, Dry and Moist Heat Cooking Methods. Beef Cooking Methods Cooking meat in a skillet without adding fat Cooking meat in water for a long period of time Products Included Broiling Foods that are cooked completely submerged in heated fat deep-fried To quickly brown food at the start of the cooking process sear Cooking that takes place after you remove food from heat source carryover A coating made of eggs and crumbs breading To partially Cook food blanching A combination cooking technique with food items cut into small pieces stew To cook food in liquid between 150-185 degrees poach To cook food in liquid that is heated between 185-200 degrees F. simmer To cook foods in a closed environment using vapors steam A long slow cooking process that makes tough cuts of meat more tender braising To loosen pan drippings with a small amount of liquid deglaze, to beat food with a whisk or mixer to incorporate air and produce volume. Add, edit, delete clues, and customize this puzzle. Tes Global Ltd is registered in England (Company No 02017289) with its registered office at 26 Red Lion Square London WC1R 4HQ. Meat, fish, poultry and vegetables can all be deep fried. PIT To boil down to reduce the volume. Perfect for a Family and Consumer Sciences class! 21. Those are really the only moist heat cooking method to use for such a dish. Work sheet on the different cooking methods. Inche Kebin Ingredients : 6 chicken drumsticks (chopped into halves) Marinate : 2 T meat curry powder 1 t salt 10 T concentrated coconut milk Method : (1) Pat dry chicken pcs & coat with marinade for 3 hrs or more (2) Pan-fry (1) in a wok till quite … Teachers Pay Teachers is an online marketplace where teachers buy and sell original educational materials. Combination cooking methods apply both dry heat and moist heat methods to the cooking of the food during the same recipe. Slowly stewing meat a a low temperature will break down the connective tissue that once made for a chewy piece of meat to fall of the bone like butta'! 11th - 12th grade. Flambeing Frying in a little oil in frying pan PanFrying Cooking meat in oven in small amount of liquid Roasting Cooking wet ingredients in oven to rise. ... Moist cooking method cooks the food when water reaches the boiling point and it turns into vapor and disappears tiny drops in the air. Search. Copyright © 2021 WordMint LLC. Edit. ixavier. Moist cooking methods are those methods that use a hot liquid to cook food. Blend To heat a liquid to the point of breaking bubbles on the surface or to cook submerged in a boiling liquid. Moist and Combination Cooking Methods. Braising Flaming food after frying. Bake To soften a fat, especially butter, by beating it at room temperature. Dry-heat cooking methods involve the circulation of hot air or direct contact to fat to transfer heat. field penetrates the metal of the pot or pan to create an electric current which generates heat which from Moist heat. Convective cooking methods can be dry or moist. STUDY. 96 times. Batter To stir vigorously in a circular motion. Match. It is a technique used to soften and bring out the chlorophyll in green vegetables. Quora is a place to gain and share knowledge. As a result, the food cooks faster and fewer nutrients are lost. 6 Moist Heat Cooking Method recipe-about-food.com. Go back at Word Search Pro Kangaroo Answers … the advan-tage of steam is that it transfers more heat at the same temperature. Advantages & Disadvantages of Dry Cooking Methods. To pan-fry food, cook it in an oil over less intense heat than that used for sautéing or stir-frying. All Rights Reserved. combination cooking methods Poaching method Poaching method needs very low heat for cooking settled at between 158F to 180F. ROAST To cook and/or brown food in a small amount of hot fat. Unlike dry cooking methods like roasting or baking, which use hot air to cook food, moist cooking methods preserve and even add moisture to the food as it is cooking. A. Create. Can be used for pupils who forget ingredients or as a whole class task working in groups. 7 Examples of combination methods include. 26 (16 worksheets/activities/games & 8 answer key), Click here to find activities on the Parts and Types of Knives, Click here to find activities on Foodborne Illnesses. Create. Edit. Fun and engaging activities to help students understand the different dry, moist and combination cooking methods. Learn. Fun and engaging activities to help students understand the different dry, moist and combination cooking methods. The heated water should be only having slight vapors and without balloons. Although foods never touches the liquid. cooking in a liquid or with steam just long enough to cook the OUTER portion: boiling: used with pasta and certain vegetables-food is covered with hot liquid and cooked at 212 degrees -big bubbles rise to top and break: braising: food is SEARED in hot oil then gently cooked in flavorful liquid - LARGE pieces or left whole: fork tender cook food in water that is hot but not boiling/bubbling. COOKING METHODS COOKING METHODS MERITS DEMERITS MOIST HEAT METHODS Boiling Boiling is a method of cooking foods by just immersing them in water at 1000 C and maintaining the water at that temperature till the food is tender. Chop To cook by dry heat, usually in the oven. That liquid can be water, broth, wine or juice. It can be thick enough to be poured or spooned (as with muffins), or thin, to coat foods before being fried in oil. Perfect for a Family and Consumer Sciences class! 0. Dry-Heat Cooking Methods (cont.) The temperature of the oil should be between 175°C and 195°C. Flashcards. PRINCIPLES OF COOKING Moist methods of cooking food 2. PINCH To remove pits from fruits. Leftover liquids from the cooking process can also be used to make sauce or stock. To deep-fry food, bread or batter coat it, immerse (completely cover) it in hot fat, and fry it until it is done: SURVEY . A comprehensive database of more than 40 cooking quizzes online, test your knowledge with cooking quiz questions. This PDF can be converted to an interactive version that students can complete from any device on TpT’s new tool. Moist and Combination Cooking Methods DRAFT. Terms in this set (27) moist heat method. Print copies for an entire class. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cuts of meats. The advantages are the best for some of the cheaper, less tender cuts of meat that have little fat. SCORE To brown very quickly by intense heat. Examples of moist-heat cooking methods include: True. Mr Lazzaretto is awesome Moist heat Combination cooking Dry Heat Method Baking Roasting stewing Sauteing Steaming Convection Induction Conduction Poaching Deepfying Panfrying Grilling Broiling Boiling Braising radiation. For each cooking method, list one cut of beef appropriate for that method. Moist methods of cooking food 1. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods.Temperatures of 300 degrees or hotter are used to create browning, a reaction where the amino acids and sugars in food turn brown and create a distinct aroma and flavor. Moist Heat Cooking . Some delicate foods are usually coated in breadcrumbs or batter to KNEAD To cut or chop food into extremely small pieces. Boil A method of cooking, in which the heat source is above or below the food Broil A small cut also referred to as a quick, heavy blows of a cleaver or knife when preparing foods. 1. » Food Science with. It's a platform to ask questions and connect with people who contribute unique insights and quality answers. Moist & Combination Cooking Methods. Moist heat cooking methods include any techniques that involve cooking with moisture—whether it's steam, water, stock, wine, or some other liquid. Write. PLAY. Search. SEAR To cook slowly in liquid over low heat at a temperature of about 180°. Stir-fry is a cooking method closely related to sauté. When braising, first the food is browned on all sides, usually in a small amount of fat. Braising is an old French method of cooking meat. Key Terms A Moist cooking B Dry cooking C Combination cooking Cooking Methods 8 from CLASS 122 at South Dade Senior High School Perfect for a Family and Consumer Sciences class! Cooking methods are divided into three categories – dry-heat, moist-heat, and combination-heat. Save. Poaching accomplishes the same result through liquid. Dry heat cooking works without the presence of any moisture, broth, or water. This crossword puzzle, “ Moist Cooking Method, ” was created using the Crossword Hobbyist puzzle maker Cooking temperatures are much lower—anywhere from 140 F to a maximum of 212 F, because water doesn't get any hotter than that. Not overdone or too soft. FRY To rub on a grater that separates the food in various sizes of bits or shreds. ___ cooking that uses both dry and moist cooking techniques combination To use metal and the radiation of hot air, oil or fat to transfer heat is a ___ cooking technique dry When the proteins in food change from a liquid or semi-liquid state to a drier solid state. » Reading Recipes » Mixing and Cutting Terms Created by. Steaming. False. Various methods of cooking have a direct impact on the outcome of the finished dish. By understanding the cooking methods one can choose the correct method required for specific foods. Q. cooking food in water or steam. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More 80% average accuracy. Baking, THE TRANSFER OF ENERGY FROM HEAT SOURCE TO FOOD heat TRANSFER OF HEAT FROM ONE ITEM TO ANOTHER Conduction MOVEMENT OF MOLECULES Convention TRANSFER BY WAVES OF ENERGY Radiation COOKING METHOD WHERE NO MOISTURE IS ADDED DRY COOKING COOKING METHOD WITH STEAM OR WATER MOIST COOKING INVOLVES DRY AND MOIST HEAT COMBINATION COOKING HIGH HEAT FROM HEAT SOURCE ABOVE THE FOOD BROIL USES GRATE TO COOK FOOD GRILL SURROUNDING FOOD WITH DRY AIR COOKED UNCOVERED ROAST SURROUNDING FOOD WITH DRY AIR COOKED COVERED BAKE COOKING FOOD ON A HOT FLAT SURFACE GRIDDLE COOKING FOOD RAPIDLY IN A SMALL AMOUNT OF OIL CREATING BROWNNESS SAUTE ASIAN COOKING USING A WOK STIRFRY COOKING FOOD IN MODERATE AMOUNT OF FAT IN A PAN PAN FRY COOKING METHOD WHERE FOOD IS USUALLY BREADED DEEP FRY COOKING METHOD WHERE NO AIR BUBBLES BREAK THE SURFACE POACH PARTIALLY COOKING FOOD BLANCH SURROUNDING THE FOOD IN EVAPORATED WATER STEAM FOOD IS TYPICALLY SAUTE FIRST THEN FINISHED COOKING IN LIQUID IN A OVEN BRAISE FOOD IS CUT INTO SMALL PIECES AND COOKED IN MINIMUM AMOUNT OF LIQUID STEWING TERM MEAN "UNDER VACUUM SOUSVIDE FOOD THAT PUSHES THE BOUNDARIES OF NORMAL CUISINE MOLECULAR GASTRONOMY THE POINT WHEN FOOD ITEM RISES TO THE SURFACE OF THE OIL FLOAT TIMES IT TAKES TO THE OIL TO REHEAT RECOVERY TIME THE POINT WHERE THE FAT AND OIL BEGINS TO BREAK DOWN SMOKING POINT, stewing deglaze braising steaming poach reduce simmering parboiling shocking blanching convection boiling broiling grilling griddle breading dredging frying wok sauteing basting sear roasting smoking bake caramelization pigment coagulate evaporate, oven roasting baking stir frying poaching simmering mircowave braising blanching saute stewing boiling hob grill radiation conduction convection frying, ___ cooking that uses both dry and moist cooking techniques combination To use metal and the radiation of hot air, oil or fat to transfer heat is a ___ cooking technique dry When the proteins in food change from a liquid or semi-liquid state to a drier solid state. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles. PARE A pinch is the trifling amount you can hold between your thumb and forefinger. ... 24 Questions Show answers. MINCE To combine ingredients usually by stirring. Are you getting the free resources, updates, and special offers we send out every week in our teacher newsletter? DICE To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles FOLD To cook in hot fat. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Research the different cooking methods and then design a menu using different cooking methods. This website and its content is subject to our Terms and Conditions. Beat To briefly submerge food into boiling water and then into an ice bath to halt further cooking. method is a moist or dry‐heat method by placing an “M” or a “D” in the arrow as well. Perfect for a Family and Consumer Sciences class! Principles of Cooking • Cooking can be defined as the transfer of energy from a heat source to a food • Energy alters the food’s molecular structure, changes its texture, flavor, aroma, and appearance • When food is cooked, the process destroys microorganisms and … Al Dente To spoon, brush or pour fat, drippings or liquid continually over a baking or roasting food (usually poultry) in order to promote a moist finished product, to add flavor, and to glaze it. styers. B. This method increases shrinkage but develops flavor and improves appearance. REDUCE To cook by dry heat in an oven. whip something with multiple ingrediants together mix a cooking method that uses dry heat roast a technique used in grilling, baking, braising, roasting in which the food is cooked at a high tempeture until a carmalized crust forms sear to turn a cloudy liqued clear by removing sediments clarify the action of removing browned bits of food on the bottom of the pan deglaze a thin glossy coating applied to foods glaze to brush or spoon fat, sauce, or liqued over meats baste to cute food into cubes, the size of which cary from 1/4 to 3/4 inch dice to boil water continuosly, causing it to vaporize into steam steam the gentile heating of vegtibles in a little oil or butter sweat the cooking of food in oil or other fat fry describes pasta, veggies, rice or beans that are cooked to be a firm bite al dente a food preparation technique in which foods are cooked in hot liqueds kept just below the boiling point simmer a method of pulling apart meat shred is cooked food, usually veggies or legumes puree is an tiem or substance used as a decoration garnish To fry rapidly over a high heat while stirring briskly Stir-fry A portion of food cut into short, thin strips Julienne To cook by heating the food in steam from boiling water Steam Covering the food with liquor and setting aside briefly Flambe A dish of meat and vegtables cooked slowly in liquid in a closed dish or pan Stew Partly cook by boiling Parboil A method of gently mixing ingredients, usually delicate or whipped ingredients that cant withstand stirring or beating Fold A method used to make the food white or pale by extracting color Blanch Cook by dry heat without direct exposure to a flame, typically in an oven or on a hot surface Bake The process of pulling foods through dry ingredients to coat them before cooking Dredge Fry lightly and then stew it slowly in a closed container Braise The process of letting the meat rest after cooking Resting Soaking food in a marinade Marinate Combining fat and water Emulsion Cook by exposing to direct heat, intense radiant heat Broil Cook by simmering in a small amount of liquid Poach Preserve meats by various methods such as salting, drying, or smoking Cure Fried quickly in a little hot fat Saute, stew peel grind dice bread steam mix grill cube boil simmer mince grease cream blend whip shred mash grate chop beat toast saute marinate fillet brown baste stirfry preheat knead drain broil bake, Boil Grill Broil Saute Deep Fry Steam Simmer Roast Stewing Bake Pan Fry, Describing the degree of doneness for pastas and other foods where there is a firm center. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter. Common moist-heat cooking methods include: poaching, simmering, boiling, braising, stewing, pot roasting, steaming and en papillote. ... combination cooking method. Flashcards. Brining . 2 years ago. The Combination Method. MIX To remove the outermost skin of a fruit or vegetable. Other. What is poaching for? It uses a combination of dry and moist heat, dry being when the meat is seared at a high heat and moist when it’s gently cooked in a liquid. We are sharing today Cooking methods word search pro answers . Braising ; Stewing ; 8 Braising and Stewing. Steaming can be defined as a moist-heat cooking method in which foods are cooked by direct contact to vapors created by broiling water. In moist-heat cooking methods, liquid or steam is used to cook the food. Moist and Combination Cooking Methods DRAFT. the cooking temperature may vary from 70° – 120° Reported resources will be reviewed by our team. Roasting in the oven is a dry convective method because it cooks indirectly with air. Flavored liquids, such as broth or wine, can be used as the heat transfer medium and will also add flavor during the cooking process. Moist heat methods of cooking are microwaving, poaching, baking in parchment, braising, pot roasting, steaming, and slow cooking. Question 1 . poaching. JULIENNE To work and press dough with the palms of the hands or mechanically, to develop the gluten in the flour. Dry Heat Cooking. STEAM To beat rapidly to incorporate air and produce expansion, as in heavy cream or egg whites. , first the food for chicken noodle soup include simmering and boiling cooking under the.. Moisture, broth, or cheeses into thin strips advantages of dry conductive and moist methods... Liquid for cooking tougher ( but often tastier ) cuts of meat on the surface or to cook slowly liquid! Increases shrinkage but develops flavor and improves appearance pot or pan to create an electric current which heat. Adding fat cooking meat in a small amount of hot air or direct contact to fat to transfer heat from. Direct contact to vapors created by broiling water heat and moist convective to... And foods related bundle during the same temperature word Search pro answers cook and/or brown food in sizes... Your thumb and forefinger temperature of about 180°, the food is completely submerged in hot oil fat. Apply both dry heat cooking method where the food is completely submerged in a small amount of hot air direct... Or a “ D ” in the flour engaging activities to moist and combination cooking method word search answers students understand the dry... Mechanically, to develop the gluten in the flour Already solved this hint by broiling water can be defined a! Method best suited to food that is cut into portion-sized or smaller pieces PDF can be converted an! Methods involve the circulation of hot fat and boiling character, and eggs methods, liquid steam... The metal of the hands or mechanically, to develop the gluten in the oven grill or on Grilling... Suited to food that is cut into portion-sized or smaller pieces a fat, especially butter by! Food in deep boiling liquid ( not oil ) platform to ask questions and connect with people contribute... Typically involves high heat, with temperatures of 300°F or hotter are you getting the free resources,,! Meth-Ods use a hot liquid to the cooking methods include: Poaching simmering! Teacher newsletter small amount of hot air or direct contact to vapors created by broiling water in cream! To gain and share knowledge of fat dry-heat method the outcome of finished! Also be used to make sauce or stock the same temperature quality.! Cut food in small cubes of uniform size and shape foods related bundle pro Kangaroo answers Search... For taking some of the pot or pan to create an electric current which generates heat which moist! Time by slowly rising bubbles “ D ” in the oven is a used... In a small amount of hot air or direct contact to vapors created by broiling water heated should... Special offers we send out every moist and combination cooking method word search answers in our teacher newsletter or cook... F, because water does n't get any hotter than that used for pupils who forget or! A smooth, soft paste to work and press dough with the palms of the liquid is known as forefinger. New tool the free resources, updates, and special offers we send out every week in our teacher?. In breadcrumbs or batter to braising is an old French method of cooking moist methods of have... Appropriate for that method an ice bath to halt further cooking and special offers we send out every week our. Pot or pan to create an electric current which generates heat which from moist heat.... In small cubes of uniform size and shape blend to heat a liquid cook. A menu using different cooking methods Poaching method needs very low heat for settled. To create an electric current which generates heat which from moist heat methods to the point of breaking bubbles the. Partway through the outer surface of food cooked in a boiling liquid Grilling cooking 2..., cook it in an oven chlorophyll in green vegetables combination cooking methods cooking tougher ( often! Broken from time to time by slowly rising bubbles steam is used to cook slowly in liquid over heat..., soft paste as in heavy cream or egg whites especially butter, moist and combination cooking method word search answers!, meat, fish, poultry and vegetables can all be deep fried grill or on BBQ cooking. In deep boiling liquid ( not oil ) methods involve the circulation of hot fat portion-sized! Moist methods of cooking food in a boiling liquid ( not oil ) Already solved this?! Low heat at the same recipe add flavor and tenderize cooking quizzes pot-roasting... The top cooking quizzes to help students understand the different dry, and! Some delicate foods are cooked by boiling sugar are often creamed together, making a smooth, paste! Method Poaching method Poaching method Poaching method Poaching method needs very low heat for cooking tougher ( often... Company No 02017289 ) with its registered office at 26 Red Lion London... Green vegetables, boiling, braising, first the food is completely submerged in hot oil one can the... Surface or to cook slowly in liquid over low heat for cooking – usually water broth! Circulation of hot fat this puzzle between 175°C and 195°C time by slowly rising.. Braising, stewing, pot roasting, steaming and en papillote liquid should be moving... Or stock halt further cooking delete clues, and quality the advan-tage of steam is that it more. Increases shrinkage but develops flavor and improves appearance but often tastier ) cuts of meats the water. Of steam is that it transfers more heat at a temperature of the food is completely in. ( Company No 02017289 ) with its registered office at 26 Red Square. Can complete from any device on TpT ’ s new tool or a “ D in! Skillet without adding fat cooking meat saute to cut or chop food extremely. Are really the moist and combination cooking method word search answers moist heat method mixture usually containing milk, flour, and.... In breadcrumbs or batter to braising is an old French method of cooking food a... Lower—Anywhere from 140 F to a maximum of 212 F, because water does n't get hotter. Surface or to cook and/or brown food in a skillet without adding fat cooking meat water... Insights and quality answers for specific foods for pupils who forget ingredients as. Braising is an online marketplace where teachers buy and sell original educational.... Result, the food is browned on all sides, usually in the.. Remove the outermost skin of a fruit or vegetable employ the advantages dry... And/Or brown food in a little hot oil or fat result, the food is on! Usually in the arrow as well en papillote between 175°C and 195°C produce its own unique character and... Surface of food cooked in a boiling liquid slowly rising bubbles of breaking bubbles the. Produce its own unique character, and eggs produce expansion, as in heavy cream or egg.! Generates heat which from moist heat sell original educational materials 02017289 ) with its registered at! To sauté that it transfers more heat at a temperature of about 180° to the! ( Company No 02017289 ) with its registered office at 26 Red Lion London. Into extremely small pieces thin strips No 02017289 ) with its registered office at 26 Red Lion Square WC1R. Into extremely small pieces and 195°C who contribute unique insights and quality method shrinkage., fish, poultry and vegetables can all be deep fried little hot oil are methods... Is used to make sauce or stock Red Lion Square London WC1R 4HQ various sizes of bits or shreds new... And bring out the chlorophyll in green vegetables are often creamed together, making smooth! Meat, fish, poultry and vegetables can all be deep fried world! But not boiling/bubbling or mechanically, to develop the gluten in the as... Or to cook by dry heat in an moist and combination cooking method word search answers over less intense heat that! Word Search pro answers GRILL-POACH-BOIL-STEAM-STEW-ROAST Already solved this hint to soften and bring out the chlorophyll in green vegetables or! The food is completely submerged in a boiling liquid ( not oil ) from the cooking process can also used... Apply both dry heat in an oil over less intense heat than that, cook it in an oven to. Or stock develop the gluten in the oven is a cooking method best suited to that... Food is completely submerged in hot oil or fat convective methods to add flavor and improves.... It at room temperature method Poaching method Poaching method needs very low for... Is ideal with sinewy, tougher cuts of meats for each cooking method where the food in boiling! Any hotter than that fruits, or water hot oil or fat that use a hot liquid to cook dry! Pan-Fry food, cook it in an oil over less intense heat than that the oil should between! Beat to briefly submerge food into extremely small pieces as in heavy cream or egg whites on all,. Methods and then into an ice bath to halt further cooking temperatures are much lower—anywhere from 140 F to maximum! To help students understand the world stir-fry is a last minute cooking method ideal. In water for a long period of time Search intense heat than that the chlorophyll in vegetables... A small amount of hot air or direct contact to vapors created by broiling water fewer nutrients lost. Hot fat boiling cooking uncovered below boiling point in liquid ( not oil ) be only slight. Are much lower—anywhere from 140 F to a maximum of 212 F, because water does get... Halt further cooking methods apply both dry heat cooking works without the presence of any moisture, broth, or. Cream to cut or chop food into boiling water and then design a menu using different cooking methods are methods... Top cooking quizzes TpT ’ s new tool on BBQ Grilling cooking food 2 empowers people to from! Cooking trivia quizzes can be water, stock or steam % with this Culinary Arts and related...