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Dry & Moist Heat Cooking Methods
Terms in this set (10)
Cooking food by hot air in an oven.
To cook food in a liquid that has reached its highest possible temperature of 212°F.
Food that is cooked slowly in a closed pot with a small amount of liquid.
To quickly cook food directly under a heat source.
Food cooked quickly above a heat source in a skillet or on a metal grate.
Using radiation and waves of energy that move water and fat molecules in order to cook foods.
Food that cooked by hot air, similar to baking, uncovered, usually in an oven.
Cooking food quickly in a hot pan with little fat.
Food cooked slowly and gently, just below the boiling point.
Foods cooked by vapors from boiling water.
THIS SET IS OFTEN IN FOLDERS WITH...
stocks and soups
Herbs and Spices
Mrs. K knifes & cuts - CA
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