Dry, Moist, And Combination Cooking Techniques

Front 1

Baking

Back 1

You use dry heat in a closed enviroment, usually an oven

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Roasting

Back 2

Dry heat in closed enviroment, usually meat and poultry place on top of rack that is inside a pan. Air circulates around the food.

Front 3

Sauteing

Back 3

A quick, dry cooking techinique that uses a small amount of fat or oil in a shallow pan

Front 4

Stir-Frying

Back 4

Similar to saiteing. It uses a wok, a large pan with sloping sides. It requires less cooking time than sauteing.

Front 5

Frying

Back 5

Foods are cooked in hot fat or oil

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Pan-Frying

Back 6

Heat a moderate amount of fat in a pan before adding food. Cover one half to three quarters of the food.

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Deep-Frying

Back 7

Cooked completely submerged in heated fat or oil at temperatures 350-375 F

Front 8

Grilling

Back 8

Preheat grill. Brush food lightly with oil.

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Broiling

Back 9

Cook food directly under a primary heat source.

Front 10

Boiling

Back 10

Bring liquid like water or stock to the boiling point and keep it at that temperature while the food cooks.

Front 11

Blanching

Back 11

Using the boiling method to partially cook food. Change flavor and keep color in foods.

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Parboiling

Back 12

Similar to blanching in that foods are put into boiling water and partially cooked. The cooking time is longer than blanching.

Front 13

Poaching

Back 13

Cook food in a flavorful liquid

Front 14

Steaming

Back 14

Invloves cooking vegetables or other foods in a closed enviroment filled with steam, such as in a pot with a tight-fitted lid.

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Braising

Back 15

Long, slow cooking process with flavorful results.

1). Searing in a frying or roasting pan

2). Remove food and deglaze pan

3). Return food to deglazed pan, and add liquid (stock or soup)

4). cook in oven

Front 16

Stewing

Back 16

Completely covered with liquid

1). Sear food product

2). Completely cover food with liquid

3). Bring stew to a simmer

4). Add vegetables

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Carryover cooking

Back 17

The cooking that takes place after removing something from heat source

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Sear

Back 18

Quickly browned

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Dredging

Back 19

To coat foods with flour or finely ground crumbs

Front 20

Breading

Back 20

Coating a food with crumbs and egg

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Batter

Back 21

Semiliquid mixture that contains almost equal parts of dry and liquid ingredients such as flour, eggs, or milk.

Front 22

Emulsification

Back 22

Mixing two liquids that typically do not blend with eachother.