moist heat cooking review

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Homework for March 10 & 11, 2016

Name __________________________Date______________________

level 1

Name__________________________________________Date__________________________

Circle the correct answer

1.         There are  2   or    3 types of cooking moist Moist heat and Dry heat.

2.         Moist heat   or   Dry heat   used to cook the food that is passed through water, stock, sauces or steam to cook the food.

3.         Dry heat   or  Moist heat   is used without moisture to cook the food. Food is cooked with or without fat such as bacon

4.         There are 5 6 7 types of moist methods used to cook food.

a) boil              b) simmer        c)poach   d) steam    e)blanch  f)braise    g) frying  h) grilling

  

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USE THE NOTES THAT WERE GIVEN TO YOU OR THE INTERNET WWW.GOOGLE.COM TO HELP YOU

 Level 2 & 3

1.     There are _________________ types of cooking methods.

2.     These are_________________________ and _________________________________

  

3.     _________________________________ the food is passed through water, stock, sauces or steam to cook the food.

4.     ________________________________ the food made without moisture to cook the food. Food is cooked with or without fat.

5.     There are ___________________ types of moist methods used to cook food.

Moist heat methods

6.     _______________to cook food in a liquid that is bubbling rapidly, about 212F.Which is the temperature of boiling water. Food: meat, grains, eggs

7.     ________________to cook in a liquid that is bubbling gently, about 185F. Foods: fruits, vegetables less tender cuts meat and poultry.

8.     ________________to cook gently in a liquid that is not actually boiling, about 160F-180F. Foods: fish and eggs

9.     _________________partially cooking food the dropping food into an ice-bath or cold water. Foods: vegetables. French fries are blanched in hot oil.

10.  _________________to cook food tightly wrapped or covered so that it cooks by the steam formed by its own moisture. Foods :baked potatoes, vegetables and fish

11.  ___________________to brown using dry heat method such as pan frying, then cook in a small amount of liquid after browning. Food large cuts of meat

All homework must be signed by a parent______________________

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