1) Which moist-heat method means a long, slow cooking method where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce? a) Boiling b) Simmering c) Stewing d) Steaming 2) Which dry-heat method is to cook food quickly in a small amount of fat? a) Baking b) Frying c) Sauteing d) Grilling 3) Which moist-heat method means to immerse food briefly into boiling water or liquid to partially cook food, then strain and submerged afterwards in iced water? a) Boiling b) Blanching c) Poaching d) Panning

Ondevilla, Rica Mae C.

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