cooking methods matchup
write the letter of the correct match next to each problem.
1. ______ roast
2. ______ simmer
3. ______ panfry
4. ______ braise
5. ______ sousvide
6. ______ poach
7. ______ deepfry
8. ______ boil
9. ______ saute
10. ______ stew
11. ______ steam
12. ______ broil
13. ______ bake
14. ______ grill
a. bite sized pieces of meat browned in hot fat then cooked in a liquid
b. hot air circulating in an oven cooking fruit, veg or pastry
c. food only contacts the steam from boiling a heated liquid
d. submerging an item in a liquid to cook gently
e. small bubbles breaking the surface of a liquid
f. food vacuum sealed in a bag then cooking in water
g. large bubbles breaking the surface of a heated liquid
h. often breaded meat cooking in a heated fat
i. direct heat from the flame above
j. direct heat from the flame below
k. cooking items by submerging in heated oil
l. large piece of meat browned in a hot fat then cooked in a liquid
m. hot air circulating in an oven cooking meat
n. bite sized meat cooking an a heated fat

Question

Accepted Answer

### 3. panfry
# Brief Explanations:
To solve for "panfry", we match the cooking method description. The option "n" says "bite sized meat cooking in a heated fat", which fits panfrying (cooking small pieces of meat in hot fat).
# Answer: n

### 4. braise
# Brief Explanations:
For "braise", option "l" is "large piece of meat browned in a hot fat then cooked in a liquid", which is the correct description of braising.
# Answer: l

### 6. poach
# Brief Explanations:
To find the match for "poach", option "d" is "submerging an item in a liquid to cook gently", which is the definition of poaching.
# Answer: d

### 8. boil
# Brief Explanations:
For "boil", option "g" is "large bubbles breaking the surface of a heated liquid", which is characteristic of boiling.
# Answer: g

### 9. saute
# Brief Explanations:
To match "saute", option "n" is for panfry, wait no—option "n" is "bite sized meat cooking in a heated fat"? Wait no, wait "saute" is cooking bite - sized pieces in hot fat. Wait, option "n" is "bite sized meat cooking in a heated fat", so "saute" matches "n"? Wait no, earlier "panfry"—wait no, let's re - check. "Saute" is cooking small pieces in hot fat, so option "n" is "bite sized meat cooking in a heated fat", so "saute" matches "n". Wait, no, earlier "panfry"—wait, let's re - examine. "Panfry" is cooking in a pan with fat, "saute" is similar but with small pieces. Wait, option "n" is "bite sized meat cooking in a heated fat", so "saute" matches "n".
# Answer: n

### 10. stew
# Brief Explanations:
For "stew", option "a" is "bite sized pieces of meat browned in hot fat then cooked in a liquid", which is the process of stewing.
# Answer: a

### 11. steam
# Brief Explanations:
To match "steam", option "c" is "food only contacts the steam from boiling a heated liquid", which is the definition of steaming.
# Answer: c

### 12. broil
# Brief Explanations:
For "broil", option "i" is "direct heat from the flame above", which is how broiling works.
# Answer: i

### 13. bake
# Brief Explanations:
To match "bake", option "b" is "hot air circulating in an oven cooking fruit, veg or pastry", and "bake" can also be for meat? Wait, no, "bake" for meat is "roast" (option "m"). Wait, option "b" is "hot air circulating in an oven cooking fruit, veg or pastry", but "bake" can be for those. Wait, the option "b" is "hot air circulating in an oven cooking fruit, veg or pastry", and "broil" is direct heat above, "roast" is for meat (option "m"). So "broil" is "i", "bake"—option "b" is "hot air circulating in an oven cooking fruit, veg or pastry", so "bake" matches "b".
# Answer: b

### 14. grill
# Brief Explanations:
For "grill", option "j" is "direct heat from the flame below", which is how grilling (over a flame below, like a grill) works.
# Answer: j

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QUESTION IMAGE

Question

Explanation:

3. panfry

Answer:

4. braise