Topic 5: Cooking Methods

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8 Terms

1
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Food is primarily made up of which 4 macronutrients?

  1. Roasting and baking

  2. Barbecuing

  3. Pan frying

  4. Grilling & broiling

2
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What are 4 dry heat methods of cooking?

  1. Shallow poaching

  2. Steaming

  3. Simmering & poaching

  4. En papillote

3
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What type of cooking method is “en papillote”?

En papillote is a moist cooking method?

4
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To sauté, you would use a ________ amount of fat and cook on _________ heat

Small and high

5
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Pan frying uses ____ amount of fat and is cooked on ______ heat

More and moderate

6
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What type of cooking method is deep fat frying?

Combination method

7
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How do you braise, and why would you use this type of method for cooking?

First brown or sear them in fact or in a hot oven, then simmer in a flavorful liquid until it's tender.

8
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Which cooking method uses a vacuum sealer and immersion circulator to cook food?

Sous Vide