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Cooking methods

Cooking methods . The three types of cooking techniques are: Moist Dry Combination Frying A, b and c. What is the process of that occurs in when a piece of chicken turns brown during sauteeing ? simmering braising carmelization. Baking is a cooking technique that:

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Cooking methods

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  1. Cooking methods

  2. The three types of cooking techniques are: • Moist • Dry • Combination • Frying • A, b and c

  3. What is the process of that occurs in when a piece of chicken turns brown during sauteeing? • simmering • braising • carmelization

  4. Baking is a cooking technique that: • Uses dry heat in a closed environment • Large amounts of coil • Requires liquid to reach halfway up the protein or vegetable

  5. What cooking technique uses a small amount of oil in a shallow pan? • Roasting • Sautéing • Simmering

  6. A cooking technique that requires a wok is? • Stir Fry • Sauteing • Poaching

  7. Which of these cooking techniques is considered a dry cooking technique? • Frying • Braising • Stewing • Poaching

  8. This method of cooking does not require any additional liquids. • Sauteeing • Braising • roasting

  9. What does dredging require? • Coating food with seasoned flour • Dipping food in batter • Creating cross hatch marks

  10. Which cooking method places food directly under a heat source? • Grilling • Broiling • Roasting

  11. Which method of cooking has you heating a moderate amount of fat in a pan before adding food. • Grilling • Pan Frying • Braising

  12. Which moist cooking method partially cooks food by boiling it? • Stewing • Braising • Blanching • Simmering

  13. Which cooking method uses a liquid that is slightly cooler than boiling? • Stewing • Simmering • Blanching

  14. Which ingredient enhances the taste of food without changing the flavor? • Vanilla • Seasonings • Herbs

  15. Flavorings are an ingredient that: • Changes the entire taste of the food • Provides little to no enhancement • Enhances the natural flavor of the food

  16. MSG is considered a: • Seasoning • Flavoring • Flavor enhancer

  17. Onions including leeks, scallions & shallots are considered a: • Spice • Flavoring • seasoning

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