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22 Cards in this Set
- Front
- Back
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Baking |
use dry liquid in a closed envvironment (usually in oven)....no fat or liquid used...cooked uncovered... Fish, veggies, fruits, pastries |
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Roasting |
uses dry heat in closed environment... top rack iniside pan... meat and poultry |
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Sauteing |
quick technique that uses a small amount of fat or oil in a shallow pan |
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Stir-frying |
uses a wok (large pan w/ sloping sides)... requires less cooking time than sauteed foods...place wok over high heat, add little fat and add food, stirring constantly |
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frying |
food is cooked in hot fat or oil |
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pan-frying |
heat moderate amount of fat in a pan before adding food |
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deep-frying |
foods cooked completely submerged in heated fat or oil @ temps btwn 350 & 375 Fahreinheit |
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Grilling |
heat grill, lightly brush food with il and place on grill |
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broiling |
cook food directlyunder a primary heat souce... thicker foods placed further from the heat source, thinner foods placed closer |
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Boiling |
bring liquid to boiling point and keep it at that temp while foods cook |
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Blanching |
quick way to change flavor and keep color in foods... foods partially cooked in boiling water |
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parboiling |
foods put into boiling water and patirally cooked |
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poaching |
gentle method ... to cook food in a flavorful liquid bwtn 150 & 185 degrees Fahreinheit |
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Steaming |
cooking veggies or other foods in a closed environment filled with steam |
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braising |
long, slow cooking process that can produce very flavorful results... can make tough cuts of meat tender |
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stewing |
food seared then completely covered with liquid during cooking |
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carryover cooking |
the cooking that takes place after you remove something from the heat source |
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sear |
quickly brown |
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dredging |
to coat foods with flour or finely ground crumbs |
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breading |
coating food item with crumbs and eggs |
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batter |
semiliquid mixture that contains almost equal parts of dry and liquid ingredients such as flour, eggs & milk |
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emulsification |
combination of 2 ingredients which don't ordinarily mix |
