This bundle covers what is dry, moist and combination cooking as well as how to determine if food is done cooking, specifically meat/poultry/fish through resistance touch.
National Standards for Family and Consumer Science Education
Food Production and Services
8.5.2 Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sauteing, panfrying, deep frying, braising, stewing, poaching, steaming and baking using professional equipment and current technologies.
ProStart Level 1 - Kitchen Essentials 2
E13 - Describe dry heat cooking methods
E14 - Describe moist heat cooking methods
E15 - Describe combination heat cooking methods
E16 - identify ways to determine if a food is done cooking
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