Cooking Techniques and Effects

Front

Texture of protein in food when heat is applied

Back

Becomes tender if heat is moderate, long, and slow

Front

Additives to cooking water to prevent color change in vegetables

Back

Vinegar or lemon juice

Front

Cooking method that minimizes nutrient loss

Back

Stewing

Front

Quick, dry cooking technique using a small amount of fat or oil

Back

Sauté

Front

Combination cooking technique that covers food completely with liquid

Back

Cooking time is usually shorter than the time for braising

Front

Moist cooking technique that partially cooks food using the boiling method

Back

Blanching

Front

True statement about cooked vegetables

Back

Add butter and seasonings after cooking

Front

Vegetables cooked in a small amount of butter or oil

Back

Sautéed

Front

Dry cooking technique for delicate foods using a small amount of fat in a shallow pan

Back

Sauté

Front

Green vegetables retain flavor and nutrients if cooked until they are fork tender.

Back

Cooking green vegetables until they are fork tender helps retain flavor and nutrients.