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Java Games: Flashcards, matching, concentration, and word search. |
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L-1 Chapter 4- Cooking Methods
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| A | B |
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| Bake | Dry-heat |
| Barbecue | Another form of Grilling/Dry-heat |
| Baste | To pour drippings, sauce or other liquid while cooking. |
| Boil | Moist-heat |
| Braise | Combination Cooking |
| Broil | Dry-heat w/out fat |
| Combination Cooking | Uses both Dry-heat and Moist heat for less tender cuts of meat. |
| Deep-fry | Dry-heat w/fat |
| Grill | Dry-heat w/out fat |
| Pan-fry | Food are often coated with a batter or breading fried in a shallow pan. |
| Poach | Moist-heat |
| Roast | Dry-heat w/out fat |
| Saute | Dry-heat w/fat |
| Shallow poach | Moist-heat |
| Simmer | Moist-heat |
| Steam | Moist-heat |
| Stew | Combination Cooking |
| Stir-fry | Dry-heat w/fat |
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Culinary Arts Teacher |
Nile C. Kinnick H.S. |
| FPO, AP |
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