Cooking Methods

3. : To cook in liquid over 212°
6. : To cook whole piece of food below simmering
8. : Cooking food uncovered without added liquid
10. : Cooking meat in the oven in an open pan.
12. : To cook in a large amount of fat.
16. : To cook uncovered in the oven, foods will change because of high moisture loss
17. : To parcook in boiling water, then dip in cold water
18. : Uses 2 different cooking techniques, by starting with one technique and ending with the other.
20. : To cook with vapor produced by a boiling liquid

1. : Large food products will continue to cook 5-15 minutes after removing from heat and will add 5 to 15 degrees to the internal temperature
2. : Food is cooked in hot liquid and/or steam.
4. : Browned meat has some liquid added and cooked several hours in a covered pan
5. : To cook in fat half the depth of the food
7. Cooking meat with a direct source of heat at a high temperature.
9. : To cook food quickly in a small amount of fat over high heat.
11. : Brown small pieces of meat in a small amount of fat, add liquid to cover, simmer slowly in a covered pan
13. Cooking meat in a skillet without adding fat.
14. : Cooking with a small amount of fat over moderate heat.
15. : Ability to use higher temperature than liquid resulting in foods browning with a crisp crust
19. : To cook in liquid just below the boiling point