✔ASIAN COOKING PRINCIPLES

Question 1

Grilling (cooking bite-sized pieces of meat and vegetables on a table grill)

Answer 1

YAKINIKU

Question 2

Grilling (skewered and grilled meat, seafood, or even vegetables and tofu)

Answer 2

KUSHIYAKI

Question 3

Broiling, Grilling on iron plate (grilling a variety of ingredients on an iron plate)

Answer 3

TEPPANYAKI

Question 4

Broiling, Grilling (ingredients are broiled, roasted, or grilled after they have been marinated in a sauce, consisting of soy sauce, mirin, and sugar)

Answer 4

TERIYAKI

Question 5

Simmering, Boiling
(one-pot dishes, cooked with a variety of ingredients)

Answer 5

NABEMONO

Question 6

Simmering, Boiling (simmered foods which are traditionally a part of every meal except breakfast)

Answer 6

NIMONO

Question 7

Dry frying (dry-frying various foods are lightly coated in arrowroot starch, then deep-fried)

Answer 7

KARAAGE

Question 8

Braising (cooked over a blazing fire in the so-called tandoor, a cylindrical open-top clay oven fueled by wood or charcoal)

Answer 8

TANDOORI

Question 9

Deep-frying
(battered and deep-fried, the Japanese approach to food, characterized by clean flavors, simplicity, and minimalistic approach)

Answer 9

TEMPURA

Question 10

Simmering
(traditional Chinese technique of preparing soup-like or stew-like dishes made with a variety of East Asian ingredients)

Answer 10

HOT POT

Question 11

Grilling, Sauteing (grilled or broiled dishes over fire)

Answer 11

YAKIMONO