1) This cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. a) Dry heat b) Moist heat c) Frying 2) This cooking method uses intense heat and longer cooking time than the other dry-heat methods and uses the oven for heating.  a) Grilling b) Baking c) Roasting d) Deep-fat frying 3) Cooking sweet or savory items in the dry heat of an oven, usually at a lower temperature than roasting. Examples: Corn Bread, Chicken, Potatoes, Cookies, Cakes, Pies a) Baking b) Roasting c) Simmering d) Poaching 4) Method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. a) Pan frying b) Sauteing c) Grilling d) Broiling 5) This cooking methods include any techniques that involve cooking with moisture — whether it's steam, water, stock, wine or some other liquid. a) Stewing b) Dry heat c) Moist heat d) Braising 6) Cooking food in liquid between 140ºF and 180ºF and uses delicate items like eggs, fish, chicken, and pears a) Simmering b) Boling c) Steaming d) Poaching 7) This moist heat method ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. a) Simmering b) Boiling c) Steaming d) Poaching 8) Cooking in a liquid that reaches its highest possible temperature of 212⁰F. Uses: Rice, Pasta, Corn on the Cob, Eggs, Lobster, Hot Dogs and Potatoes a) Simmering b) Boiling c) Steaming d) Poaching 9) Cooked on stovetop in a pot with a small amount of water on the bottom. Then the food is suspended above the liquid to allow it to cook without touching the water. a) Simmering b) Boiling c) Steaming d) Poaching 10) Submerging food in oil heated between the temperatures of 325⁰F and 400⁰F. Uses: Chicken, Shrimp, French Fries, Onion Rings, Doughnuts, Etc. a) Deep-fat frying b) Pan frying c) Stewing d) Braising 11) Uses less cooking oil than deep frying and uses enough oil to, at most, cover the food to be cooked only halfway. a) Deep fat frying b) Pan frying c) Stewing d) Braising 12) This is a technique for cooking meat and vegetables quickly, so that they retain texture and flavor. a) Braising b) Stir-frying c) Stewing d) Deep fat frying

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