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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
_________________________________________________________________________________
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
