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22 Cards in this Set
- Front
- Back
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Baking |
Cook by dry heat without direct exposure to flame, typically in an oven or on a hot surface |
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Roasting |
The action of cooking something in an oven or over an open fire |
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Sautéing |
A quick, dry cooking techniques that uses a small amount of fat or oil in a shallow pan |
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Stir - frying |
a dry cooking technique similar to sautéing that uses a work, a large pan with sloping sides |
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Frying |
Cook in hot fat oil typically in a shallow pan |
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Pan-frying |
A method of cooking in which a mederate amount of fat is heated in a pan before adding food |
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Deep-frying |
A dry cooking method in which foods are completely submerged in heated fat or oil at temperatures between 350 •f and 375•f |
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Grilling |
Cook using a grill |
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Broiling |
A dry method in which food is cooked directly under a primary heat source |
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Boiling |
A moist cooking technique in which you bring a liquid , such as water or stock, to boiling point and keep it at that temperature while the food cooks |
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Blanching |
Using the boiling method to partially cook food |
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Part boiling |
A moist cooking technique in which foods are put into boiling water and partially cooked |
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Poaching |
Cooking food in a flavorful liquid between 150 and 185 |
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Steaming |
Cooking vegetables or other foods in a closed environment filled with steam , such as in a pot with a tight - fittining lid |
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Braising |
A long, slow combination cooking technique in which foods is seared and then simmered In enough liquid to cover no more than 2/3 of the food |
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Stewing |
A combination cooking technique in which food is seated and 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 browned |
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Dredging |
To coat foods with flour or finely ground crumbs |
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Breaching |
Coating a food item with crumbs and egg |
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Batter |
A semiliquid mixture that contains almost equal parts of dry and liquid ingredients, such as flour , eggs , and milk |
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Emulsification |
An additive , such as egg yolk , that allows unmixable liquids, such as oil and water , to combine uniformly |
