name:
match the following terms and identifying phrases.
a. blanching
b. braising
c. browning
d. deep frying
e. en papillote
f. panfrying
g. poaching
h. roasting
i. sautéing
j. simmering
k. smoke point
l. steaming
m. stir - frying
n. sweating
14. moist - heat method that cooks food by placing it on a perforated tray over boiling water
15. specific temperature at which an oil breaks down and starts to produce a foul smell, bi amount of smoke.
16. cooking method that uses a very high heat source and requires the bite - sized pieces o constantly.
17. dry - heat method that cooks food in an uncovered pan in the oven.
18. technique that employs boiling for approximately one to two minutes; then the food boiling water and placed in an ice bath.
19. moist - heat cooking method that is performed using temperatures ranging from 180 96°c).
20. cooking method that cooks food quickly in enough fat or oil to submerge the food
21. moist - heat cooking method that employs the lowest temperature.
22. french cooking technique that uses a pouch made of parchment paper to steam f
23. achieved by using a dry - heat cooking method to sear meat, followed by a mois
24. dry - heat cooking method that cooks food quickly, in a small amount of fat, ov
25. dry - heat cooking method that cooks food by submerging it in hot oil.
26. dry - heat cooking method that is used to soften food without caramelizing or

Question

Accepted Answer

### Question 14
# Brief Explanations:
The description is about a moist - heat method where food is on a perforated tray over boiling water, which is steaming (L).
# Answer:
L. steaming

### Question 15
# Brief Explanations:
The specific temperature at which oil breaks down and smokes is the smoke point (K).
# Answer:
K. smoke point

### Question 16
# Brief Explanations:
A cooking method with high heat and bite - sized pieces stirred constantly is stir - frying (M).
# Answer:
M. stir - frying

### Question 17
# Brief Explanations:
A dry - heat method with food in an uncovered pan in the oven is roasting (H).
# Answer:
H. roasting

### Question 18
# Brief Explanations:
Boiling for 1 - 2 minutes then ice bath is blanching (A).
# Answer:
A. blanching

### Question 19
# Brief Explanations:
Moist - heat with temperatures around 180 - 96°C (simmering range) is simmering (J).
# Answer:
J. simmering

### Question 20
# Brief Explanations:
Cooking food submerged in fat/oil quickly is deep frying (D).
# Answer:
D. deep frying

### Question 21
# Brief Explanations:
Moist - heat with the lowest temperature is poaching (G).
# Answer:
G. poaching

### Question 22
# Brief Explanations:
French technique with parchment paper pouch to steam is en papillote (E).
# Answer:
E. en papillote

### Question 23
# Brief Explanations:
Sear then moist heat is braising (B).
# Answer:
B. braising

### Question 24
# Brief Explanations:
Dry - heat with small fat, quick cooking is sautéing (I).
# Answer:
I. sautéing

### Question 25
# Brief Explanations:
Dry - heat with food submerged in hot oil (similar to deep frying but the option for this is pan - frying? No, deep frying is D, but the other dry - heat with oil submerging? Wait, no, the description for 25: dry - heat cooking method that cooks food by submerging it in hot oil. Wait, deep frying is D, but maybe the option here: Wait, the options: D is deep frying. Wait, but the question 25: dry - heat, submerge in hot oil. Deep frying is D. But also, pan - frying (F) is with less oil. Wait, the description for 25: "Dry - heat cooking method that cooks food by submerging it in hot oil" – deep frying (D) is submerging, but also, maybe the answer is D. But wait, the original options: D is deep frying. So:
# Brief Explanations:
Submerging food in hot oil for dry - heat cooking is deep frying (D), but wait, deep frying is moist? No, deep frying is dry - heat. Wait, the answer for 25: D. deep frying? Wait, no, the question 25 says "Dry - heat cooking method that cooks food by submerging it in hot oil". Deep frying is dry - heat (using oil as a heat transfer medium, dry - heat as it's not using water). So:
# Answer:
D. deep frying (Wait, but question 20 was deep frying? Wait, no, question 20: "Cooking method that cooks food quickly in enough fat or oil to submerge the food" – that's deep frying (D). Question 25: "Dry - heat cooking method that cooks food by submerging it in hot oil" – maybe a typo, but if we go by options, maybe the answer is D. But also, pan - frying (F) is with less oil. Wait, maybe the answer for 25 is F? No, pan - frying is with food in a pan with some oil, not submerged. So deep frying (D) is submerging. So question 20 and 25: maybe question 20 is deep frying, question 25 is pan - frying? No, the options: F is panfrying. Wait, the description for 25: "Dry - heat cooking method that cooks food by submerging it in hot oil" – deep frying (D) is submerging, so D. But question 20 also has "submerge the food" – maybe the options are mixed. Wait, the original question 25: "Dry - heat cooking method that cooks food by submerging it in hot oil" – the answer is D. deep frying. But question 20: "Cooking method that cooks food quickly in enough fat or oil to submerge the food" – also D? That can't be. Wait, maybe the question 25 is pan - frying (F)? No, pan - frying is not submerging. Wait, maybe the answer for 25 is D. deep frying, and question 20 is also D? That's a mistake in the question, but according to the options, D is deep frying. So:
# Brief Explanations:
Submerging food in hot oil for dry - heat cooking is deep frying (D).
# Answer:
D. deep frying (Note: There might be a duplicate in the question design, but based on the option, this is the best fit)

### Question 26
# Brief Explanations:
Dry - heat to soften without caramelizing is sweating (N).
# Answer:
N. sweating

Sovi.AI - AI Math Tutor

QUESTION IMAGE

Question

Explanation:

Question 14

Answer:

Question 15