Core cooking methods (saute, braise, roast, poach, blanch) matched with their heat type and typical use, one method per card.
36 cards · basic cards · AI-written, checked twice. Edit anything.
- What cooking method uses a small amount of fat over high heat for quick cooking?
- Sauteing
- In sauteing, what heat level is used?
- Medium to high heat
- Name three foods typically sauteed
- Vegetables, small meat pieces, and aromatics
- What type of pan is best for sauteing?
- Wide, shallow skillet
- Sauteing typically takes how long?
- 3-10 minutes
- The pan should be preheated with what before sauteing?
- Fat like oil or butter
- What cooking method uses low heat and liquid in a covered pot?
- Braising
- What temperature range defines braising?
- Low heat, usually 300-325 degrees F
- Braising works best with what type of meat?
- Tough, fatty cuts like chuck roast or short ribs
- Braising produces tender meat and what else?
- A flavorful sauce or braising liquid
- Braising typically requires how much cooking time?
- 2-4 hours or more
- What is the first step in any braise?
- Sear the meat over high heat
- What cooking method uses oven dry heat for larger items?
- Roasting
- What oven temperature range is used for roasting?
- 350-425 degrees F
- Name three foods commonly roasted
- Large meat cuts, whole vegetables, and poultry