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22 Cards in this Set
- Front
- Back
Baking |
You use dry heat in a closed enviroment, usually an oven |
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Roasting |
Dry heat in closed enviroment, usually meat and poultry place on top of rack that is inside a pan. Air circulates around the food. |
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Sauteing |
A quick, dry cooking techinique that uses a small amount of fat or oil in a shallow pan |
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Stir-Frying |
Similar to saiteing. It uses a wok, a large pan with sloping sides. It requires less cooking time than sauteing. |
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Frying |
Foods are cooked in hot fat or oil |
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Pan-Frying |
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 |
Cooked completely submerged in heated fat or oil at temperatures 350-375 F |
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Grilling |
Preheat grill. Brush food lightly with oil. |
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Broiling |
Cook food directly under a primary heat source. |
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Boiling |
Bring liquid like water or stock to the 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. Change flavor and keep color in foods. |
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Parboiling |
Similar to blanching in that foods are put into boiling water and partially cooked. The cooking time is longer than blanching. |
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Poaching |
Cook food in a flavorful liquid |
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Steaming |
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 |
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 |
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Stewing |
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 |
The cooking that takes place after removing something from 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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Breading |
Coating a food with crumbs and egg |
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Batter |
Semiliquid mixture that contains almost equal parts of dry and liquid ingredients such as flour, eggs, or milk. |
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Emulsification |
Mixing two liquids that typically do not blend with eachother. |