1. This cooking method refers to any cooking technique where
the heat is transferred to the food item without using any moisture.
2. It cooks hot and fast because air is a poor conductor of heat.
3. This meat is often cooked with added fat to prevent dryness,like
sautéing, pan frying or braising.
4. It is a cooking technique that employs hot steam to conduct theheat
to the food item.
5. A moist heat cooking method that cooks food very evenly.
6. Include any technique that involves cooking with moisture-whetherit's
steam, water, stock wine or some other liquid.
7. It requires a very hot pan.
8. A good choice of cooking methods for cuts of meat that are
tougher or from older animals.
9. The water reaches its highest possible temperature of 212° F.
10. Involves submerging food in hot, liquid fat, it might take sometime
to get used to the idea that it's a form of dry heat cooking.
Meats low in fat
Grilling
Simmering
Steaming
Dry heat method
Deep-frying
Boiling
Sautéing
Moist heat method
Braising
the heat is transferred to the food item without using any moisture.
2. It cooks hot and fast because air is a poor conductor of heat.
3. This meat is often cooked with added fat to prevent dryness,like
sautéing, pan frying or braising.
4. It is a cooking technique that employs hot steam to conduct theheat
to the food item.
5. A moist heat cooking method that cooks food very evenly.
6. Include any technique that involves cooking with moisture-whetherit's
steam, water, stock wine or some other liquid.
7. It requires a very hot pan.
8. A good choice of cooking methods for cuts of meat that are
tougher or from older animals.
9. The water reaches its highest possible temperature of 212° F.
10. Involves submerging food in hot, liquid fat, it might take sometime
to get used to the idea that it's a form of dry heat cooking.
Meats low in fat
Grilling
Simmering
Steaming
Dry heat method
Deep-frying
Boiling
Sautéing
Moist heat method
Braising
Add an Answer
More Questions From This User See All
Answers & Comments
Verified answer
#BRainlyFast
1. This cooking method refers to any cooking technique where the heat is transferred to the food item without using any moisture.
2. It cooks hot and fast because air is a poor conductor of heat.
3. This meat is often cooked with added fat to prevent dryness, like sautéing, pan frying or braising.
4. It is a cooking technique that employs hot steam to conduct the heat to the food item.
5. A moist heat cooking method that cooks food very evenly.
6. Include any technique that involves cooking with moisture-whetherit's steam, water, stock wine or some other liquid.
7. It requires a very hot pan.
8. A good choice of cooking methods for cuts of meat that are tougher or from older animals.
9. The water reaches its highest possible temperature of 212° F.
10. Involves submerging food in hot, liquid fat, it might take sometime
to get used to the idea that it's a form of dry heat cooking.
Kindly visit the link below:
brainly.ph/question/6994282