Beruflich Dokumente
Kultur Dokumente
MEAT
Directions: On the pieces of
paper written are the forms of
cooking meat, place each word
on the picture that is using the
form of cooking meat.
GRILLING BROILING
ROASTING BAKING
SIMMERING DEEP-FRYING
BOILING BRAISING
STEWING STEAMING
PAN-FRYING SAUTEING
TWO METHODS
OF
COOKING MEAT
DIRECTIONS
2. What do you call the cooking method when meat is cooked in steaming liquid
in which bubbles are breaking on the surfaces?
a. boiling b. broiling c. roasting d. stewing
3. It uses a very hot pan and a small amount of fat to cook the food very quickly.
a. deep- frying b. pan-frying c. sautéing d. frying
4. A cooking technique where the heat is transferred to the food item
without using any moisture.
a. dry heat method c. moist heat method
b. frying method d. Boiling method
5. A method of cooking food that uses prolonged dry heat, normally in
an oven, but can also be done in hot ashes, or on hot stones.
a. baking b. broiling c. grilling d. roasting
II:ENUMERATION
• Two methods of cooking
1. 2.
• Dry heat methods of cooking Moist heat methods of cooking
1. 1.
2. 2.
3. 3.
4. 4.
5. 5.
6.
7.
I: MULTIPLE CHOICDE
• Directions: Choose the letter of your answer from the given choices. Write
the letter of your answer on ½ crosswise.
1. Which of the cooking methods does not belong to dry heat method?
d. stewing
2. What do you call the cooking method when meat is cooked in steaming liquid
in which bubbles are breaking on the surfaces?
a. boiling
3. It uses a very hot pan and a small amount of fat to cook the food very quickly.
c. sautéing
4. A cooking technique where the heat is transferred to the food item
without using any moisture.
c. moist heat method
5. A method of cooking food that uses prolonged dry heat, normally in
an oven, but can also be done in hot ashes, or on hot stones.
a. baking
II:ENUMERATION
• Two methods of cooking
1. Dry heat method 2. Moist heat method
• Dry heat methods of cooking Moist heat methods of cooking
1. Roasting 1. Simmering
2. Baking 2. Boiling
3. Grilling 3. Steaming
4. Broiling 4. Braising
5. Sauteing 5. Stewing
6. Pan frying
7. Deep frying