F1 Obj. 2.04 Mixing Key Terms Review
|
See more in Agriculture, Food & Natural Resources
Foods 1, Obj. 2.04 review of key terms from unit
Topics of this game:
- To cook in an oven with dry, hot air
- to broil over hot coals or on a griddle
- to cook meat, fish or poultry uncovered in a hot oven
- to roast slowly on a rack or spit over hot coals and baste with spicy sauce
- To cook food in hot liquid, 212 °F, having large bubbles that rise to and b
- cook roasts in small amounts of liquid in tightly covered pan in oven/stove
- To cook food in a microwave oven using little or no liquid
- To cook food in liquid that is just below the boiling point
- To cook food in a pan using vapor produced by boiling liquid
- To cook food by completely immersing in hot fat; aka French frying
- To lightly brown food in little fat over moderately high heat
- Cook bite-sized small bits of food quickly over high heat in a wok
