Cooking methods

Match each cooking method with its description and picture.

Cooking method

1. Broiling
2. Baking
3. Poaching
4. Microwaving
5. Pressure cooking
6. Roasting
7. Grilling
8. Slow cooking
9. Steaming
10. Stir-fry or sautéing

Description

1. Cooks food slowly and evenly in an oven. Often used to cook bread and casseroles.
2. Simmers food in liquids like water or stock to cook it quickly. Often used to cook eggs, fish, and poultry.
3. Uses very high heat for a short amount of time. Crisps and browns the top of a food. Often used to cook fish, lean meats, and some vegetables.
4. Uses steam in an airtight container to cook food. Often used to cook food like rice, stews, and soups very quickly.
5. Heats food by making the water in the food move around quickly. Often used to cook, reheat, and defrost.
6. Cooks food slowly in an oven to crisp the top. Cooks evenly on all sides. Often used for vegetables and poultry.
7. Cooks food over a long period of time using low heat. Often used for soups, stews, and casseroles.
8. Cooks small or thin pieces of food quickly in very hot oil. Often used to cook vegetables, tofu, fish, or chicken.
9. Cooks food on a barbecue, griddle, or grill pan. Often used for lean cuts of meat, some vegetables or fruits, or tofu.
10. Cooks food using the steam from boiling water. Often used to cook vegetables and fish.

Picture

Answer key: Cooking methods

1. Broiling

C. Uses very high heat for a short amount of time. Crisps and browns the top of a food. Often used to cook fish, lean meats, and some vegetables.

2. Baking

A. Cooks food slowly and evenly in an oven. Often used to cook bread and casseroles.

3. Poaching

B. Simmers food in liquids like water or stock to cook it quickly. Often used to cook eggs, fish, and poultry.

4. Microwaving

E. Heats food by making the water in the food move around quickly. Often used to cook, reheat, and defrost.

5. Pressure cooking

D. Uses steam in an airtight container to cook food. Often used to cook food like rice, stews, and soups very quickly.

6. Roasting

F. Cooks food slowly in an oven to crisp the top. Cooks evenly on all sides. Often used for vegetables and poultry.

7. Grilling

I. Cooks food on a barbecue, griddle, or grill pan. Often used for lean cuts of meat, some vegetables or fruits, or tofu.

8. Slow cooking

G. Cooks food over a long period of time using low heat. Often used for soups, stews, and casseroles.

9. Steaming

J. Cooks food using the steam from boiling water. Often used to cook vegetables and fish.

10. Stir-fry or sautéing

H. Cooks small or thin pieces of food quickly in very hot oil. Often used to cook vegetables, tofu, fish, or chicken.