U5 Cooking Methods

3. a moist-heat cooking method where naturally tender foods are placed on a bed of aromatic ingredients
5. the transfer of heat from one item to another through direct contact between the items
7. a moist-heat cook method where food is cooked by direct contact with steam.
9. a form of radiation created when the heat from a source is absorbed by another material and radiated outward to heat another object.
11. a dry heat cooking method without fat that slowly cooks items in a oven with hot, dry air.
12. a dry heat cooking method that cooks tender, coated items by immersing them in hot fat.
13. a dry heat cooking method with fat that cooks small, tender items quickly.
15. a dry-heat cooking method without fat that slowly cooks larger, often intact items in an oven with hot, dry air.
18. a moist-heat cooking method where less tender foods are submerged in a liquid.
19. usually plunging vegetables, pasta, or another ingredient into boiling water to par-cook.
20. a dry heat cooking method with fat that uses moderate amount of fat and heat.

1. a combination-cooking method that is primarily used for smaller pieces of food.
2. the transfer of energy through space, often by microwaves or infrared heat
4. a cooking method for sealed foods under rigorous controlled conditions.
6. the transfer of heat from one area to another.
8. soaking an item in an combination of wet and dry ingredient to add flavor and moisture from the outside.
10. a combination-cooking method that is primarily used for larger pieces of meat.
14. a moist-heat cooking method where naturally tender foods are submerged in a liquid.
16. a dry heat cooking method with fat that uses very high heat and cooks small pieces of food very quickly while being agitated.
17. a dry heat cooking method without fat that rapidly cooks an item with high heat from a source below the item.