MODULE 4.1 DRY-HEAT COOKING

Question 1

Any cooking method that uses hot air, hot metal, a flame, or hot fat

Answer 1

Dry-heat cooking

Question 2

Cooking processes with fat

Answer 2

Sautéing
Stir-frying
Pan-frying
Deep-frying

Question 3

The temperature at which an oil begins to smoke and give off odor

Answer 3

Smoke point

Question 4

Lowest smoke point for fat

Answer 4

Butter

Question 5

Food is cooked quickly over direct heat using a small amont of fat

Answer 5

Sautéing

Question 6

A process of lightly dusting an item in seasoned flour or fine brad crumbs

Answer 6

Dredging

Question 7

Food is cooked quickly in a heated wok using a very small amount of fat while constantly stirring the items

Answer 7

Stir-frying

Question 8

Food is cooked while an items lie flat in a pan of hot fat // food is typically dredged or breaded

Answer 8

Pan-frying

Question 9

Three-step procedure to coat and seal an item before frying

Answer 9

Breading

Question 10

Item is completely submerged in hot fat

Answer 10

Deep-frying

Question 11

Process of dipping items in a wet mixture of flour, liqiuid, and fat for frying

Answer 11

Battering

Question 12

Dry-heat cooking method in which food is cooked uncovered at a high temperature // usually in an open or on a revolving open flame

Answer 12

Roasting

Question 13

Dry-heat cooking where food is cooked uncovered in an oven

Answer 13

Baking

Question 14

Food is cooked on open grates above a direct heat source

Answer 14

Grilling

Question 15

Method in which food is cooked on a solid metal cooking

Answer 15

Griddle

Question 16

Food is cooked directly under or over a heat source

Answer 16

Broiling