METHODS OF COOKING

POACHING IS A METHOD OF

• STORING

• MIXING

• COOKING

• PRESERVING

STEWING IS A METHOD OF

• COOKING

• SELECTING

• STORING

• PRESERVING

BROILING IS

• AN EXERCISE

• SANITIZING BATHROOM

• COOKING METHOD

• BABY SITTING

OIL FREE PREPARATION OF EGGS IS

• FRIED

• SCRAMBLED

• HALF FRIED

• POACHED

COMBINED METHOD OF CONVECTION AND RADIATION IS

• BAKING

• BRAISING

• BROILING

• BOILING

WHICH OF THE FOLLOWING IS A FAT FREE METHOD OF COOKING

• FRYING

• STEWING

• STEAMING

• GRILLING

IN THIS METHOD, FOOD IS PARTIALLY IMMERSED IN HOT FAT

• DEEP FRYING

• SHALLOW FRYING

• GRILLING

• ROASTING

IN THIS METHOD, FOOD IS COMPLETELY IMMERSED IN HOT FAT

• DEEP FAT FRYING

• SHALLOW FRYING

• GRILLING

• ROASTING

THE METHOD FOR COOKING IN DRY HEAT IS

• FRYING

• ROASTING

• BOILING

• BAKING

DISADVANTAGE OF FRYING IS

• TAKES LONG TIME TO COOK

• REQUIRES LEAST AMOUNT OF HEAT ENERGY

• DIFFICULT TO DIGEST

• REDUCE CALORIES