Name: _______________________________________________________ Date: _____________________ Per.

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Activity 5.7
Matching Cooking Methods
Directions
The following is a list of cooking methods and their descriptions for each method listed, complete Column
A and B as described below:
1. In Column A, mark each method as either a dry – heat cooking method (D), moist – heat cooking
method (M), or combination cooking method (C).
2. In Column B, write the letter of the correct description of each cooking method on the right.

Cooking Method Column A Column B Description

(D, M, or C) Description
1. Bake A. Cook food with waves of energy rather than with heat.
2. Shallow poach B. Cook food in a closed oven without liquid.
3. Braise C. Cook food using in direct heat in a closed environment
(requires a longer cooking time than baking).
4. Broil D. Cook food by placing it below a very hot heat source.
5. Stir fry E. Cook food over, but not directly in, boiling liquid in a
covered pot.
6. Deep fry F. Cook food on a grill while basting with a marinade or
sauce.
7. Poach G. Sear food in hot oil, then cook tightly covered in a small
amount of liquid, and finish in an oven or on a stovetop.
8. Grill H. Cook food part – way in boiling water for a very short
time.
9. Blanch I. Cook food quickly in a small amount of fat or oil over
high heat.
10. Sauté J. Cook food on a rack above a heat source.
11. Pan fry K. Cook food partially submerged in a liquid below the
boiling point at temperatures of 180°F.
12. Steam L. Cook breaded or batter – coated food by immersing it
completely in hot fat or oil.
13. Microwave M. Cook food in hot fat or oil over medium heat.
14. Roast N. Cook food completely submerged in liquid below the
boiling point at temperatures of 185°F to 205°F.
15. Boil O. Cook food quickly in a small amount of fat or oil over
high heat while stirring constantly.
16. Barbecue P. Cook food submerged in a liquid that has reached the
boiling point.
17. Simmer Q. Sear bite – sized pieces of food, then cover them in
liquid and simmer in a covered pot.
18. Stew R. Cook food completely submerged in liquid below the
boiling point at a temperature of 180°F.
1. With which cooking methods are you most familiar? Are there any methods that are new to you?

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2. Which cooking methods are used most often in your home?

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3. If you have a job, which cooking methods are used most often there?

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 Activity 5.7 Matching Cooking Methods
Answer Key
Directions
The following is a list of cooking methods and their descriptions for each method listed, complete Column
A and B as described below:
1. In Column A, mark each method as either a dry – heat cooking method (D), moist – heat cooking
method (M), or combination cooking method (C).
2. In Column B, write the letter of the correct description of each cooking method on the right.

Cooking Method Column A Column B Description

(D, M, or C) Description
1. Bake D B A. Cook food with waves of energy rather than with heat.
2. Shallow poach M K B. Cook food in a closed oven without liquid.
3. Braise C G C. Cook food using in direct heat in a closed environment
(requires a longer cooking time than baking).
4. Broil D D D. Cook food by placing it below a very hot heat source.
5. Stir fry D O E. Cook food over, but not directly in, boiling liquid in a
covered pot.
6. Deep fry D L F. Cook food on a grill while basting with a marinade or
sauce.
7. Poach M R G. Sear food in hot oil, then cook tightly covered in a small
amount of liquid, and finish in an oven or on a stovetop.
8. Grill D J H. Cook food part – way in boiling water for a very short
time.
9. Blanch M H I. Cook food quickly in a small amount of fat or oil over
high heat.
10. Sauté D I J. Cook food on a rack above a heat source.
11. Pan fry D M K. Cook food partially submerged in a liquid below the
boiling point at temperatures of 180°F.
12. Steam M E L. Cook breaded or batter – coated food by immersing it
completely in hot fat or oil.
13. Microwave D A M. Cook food in hot fat or oil over medium heat.
14. Roast D C N. Cook food completely submerged in liquid below the
boiling point at temperatures of 185°F to 205°F.
15. Boil M P O. Cook food quickly in a small amount of fat or oil over
high heat while stirring constantly.
16. Barbecue D F P. Cook food submerged in a liquid that has reached the
boiling point.
17. Simmer M N Q. Sear bite – sized pieces of food, then cover them in
liquid and simmer in a covered pot.
18. Stew C Q R. Cook food completely submerged in liquid below the
boiling point at a temperature of 180°F.