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16 Cards in this Set
- Front
- Back
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baking |
dry heat enclosed environment |
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roasting |
top rack in pan to allow air to circulate |
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sauteing |
small amount oil or fat flipped with vegtables etc. |
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stir-frying |
large pan less cook time due to small pieces, needs to be constantly stired |
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frying |
food cooked in hot fat or oil |
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pan frying |
moderate amount of fat in a pan to fry |
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deep frying |
submerged in hot fat or oil |
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grilling |
place on grill, dont move it to create the crossmarks |
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broiling |
cooking directly under a heat source |
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Moist Cooking tech. |
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boiling |
cooking submerged in water or a stock |
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blanching |
using boiling to partialy cook the food |
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parboilling |
boiling, longer process than blanching |
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poaching |
cooked in flavorful liquid between 185 and 150 degrees |
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steaming |
enclosed environment with steam |
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braising |
long slow process produces flavorful results |
