Identifying Cooking Techniques

These potential hazards include sanitizing agents, toxic metals, and other products that contain chemicals.

Quick cooking of small, uniform-sized pieces of food in a wok or large frying pan.

Methods of cooking thin pieces of food direct to heat.

This method is used to cook uniform-sized pieces of vegetables, fruit, seafood, poultry, or lean meat in an open pan or dish surrounded by the hot, dry air of an oven.

Marinate raw food at room temperature for no longer than 1 hour.

Use the same cutting board for a different food item.

It is a technique of using herbs and spices to contribute bright color, great taste, and wonderful aroma.

These potential hazards include foreign objects like hair, staples, rubber band, plastic broken glass that gets into the food.

Slow cooking of small pieces of food with a small quantity of liquid in an open or covered pan on top of the stove.

It is the transfer of bacteria from one surface or food to another.

Before cooking, thoroughly rinse or peel fruits and vegetables.

Simmering ingredients gently in water or a flavorful liquid.

These potential hazards to food safety includes viruses, fungi, parasites, and bacteria.

Uses of dry heat of an oven to slowly cook larger pieces of food.

In this method, the food is usually cooked suspended above simmering liquid.