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21 Cards in this Set
- Front
- Back
BAKING |
dry heat in a closed environment, not fat or liqquid is used |
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ROASTING |
dry heat in closed environment, foods are oplaced on top of rack inside pan |
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SAUTEING
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quick, dry cooking technique that uses a small amout of fat or oil in shallow pan |
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STIR - FRYING |
dry cooking techniquee, large pam with slpiing sides, requires less cooking |
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FRYING |
foods are cookedd in hot fat or oil |
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PAN FRYING |
moderate amount of food in pan before adding food |
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DEEP FRYING |
foods are completely submerged in heat fat our oil |
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GRILLING |
used for tender foods that cook qickly |
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BROILING |
food directly cooked under primary heat source |
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BOILING
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brign a liquid to its boiling point |
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BLANCHING |
quick way to change flavor & keep the color |
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PARBOILING |
gentler method of moit cooking than simmering |
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STEAMING |
closed environment , with steam |
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BRAISING |
long, slow cooking process can produceee flavorful results |
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STEWING |
completely coverd in liquid during cooking |
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CARRYOVER COOKING |
takes place after something is removed from heat |
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SEAR |
quickly browned |
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DREADING |
coat foods with flour or finely ground crumbs |
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BREADING |
coating food with crumbd and egg |
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BATTER |
mix containing eqqual part of dry and wet ingredients |
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EMULSIFICATION |
allows unmixable liquids to combine uuniformly |
