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21 Cards in this Set
- Front
- Back
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baking |
use dry heat in closed environment. no flat or liquid is used. |
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roasting |
also uses dry heat , involves longer cooking than baking. |
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sauteing |
is quick, use small amount of fat used for delicate foods |
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stir-frying |
using a large pan, uses less cooking time then sauteing food, high heat small amount of fat. |
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frying |
frying food becomes sealed when it comes in contact with hot oil. |
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pan frying |
heat in a pan before adding food use enough fat to cover. |
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grilling |
flat surface , electric heat , add a little bit of fat to the grill so will not stick. |
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broiling |
to cook food directly under a primary heat source |
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boiling |
in liquid to boiling point |
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blanching |
partically cooked pre cooked food , soften herbs lockin color |
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parboiling |
longer then blanching |
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pouching |
cook food in flavoring liquids |
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steaming |
is closed and moist |
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combination cooking |
moist and dry, braising and stewing. |
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braising |
long slow cooking process that can produce flavor |
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stewing |
covered in liquid during cooking |
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carryover cooking |
large food product will continue to cook for 5-15 mintues |
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sear |
roasting also differs from baking in outside of the food |
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dredging |
coat food with flour |
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breading |
coating made wth egg |
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batter-semi liquid |
that contains flour, milk,eggs. |
