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25 Cards in this Set
- Front
- Back
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Drying cooking techniques |
baking roasting sauetcing stir-frying frying pan-frying deep-frying grilling broiling |
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Baking |
use dry heat in closed environment |
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Saueting |
small amount of fat in shallow pan-cook quickly |
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Stir-Frying |
use a wok, saute |
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Frying |
natural moisture in food turns to steam |
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Pan-Frying |
moderate amount of fat |
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Deep-Frying |
cooked completely submerged |
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Grilling |
tender food cook relatively |
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Broiling |
cook food directly under food source. Control temperatures |
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Moist cooking techniques |
boiling clanchins parboiling poaching steaming |
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Boiling |
keep at temperature while food cooks |
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Blanching |
partially cooked food |
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Parboiling |
moist cooking, boiling in water |
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Poaching |
cook food in flavorful liquid |
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Steaming |
cooking food in closed environment filled with steam |
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combination cooking |
braising stewing |
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Braising |
long slow cooking, flavorful result |
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Stewing |
smaller pieces of cooking technique |
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Terms to know |
carryover cooking sear dredging breading batter emulsification |
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Carryover Cooking |
cooking takes place after you remove something of heat source |
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Sear |
quickly browned |
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Dredging |
coat food with flour of finely ground crumbs |
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Breading |
Coating a good item with crumb and egg |
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Batter |
semiliquid mixture with dry ingredients mix liquid |
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Emulsification |
type of fat helps crate a smooth consistency |
