A cooking technique that uses a liquid instead of oil to create the heat energy that is needed to cook food
What is Moist cooking
100
A cooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat
What is Dry Cooking
100
A cooking technique that uses both moist and dry techniques
What is Combination
100
A combination of fresh herbs and vegetables tied in a bundle with butchers twine (Leeks, Parsley, Celery, Thyme)
What is Boquet Garni
100
_____________ Comes from bark, buds, fruits, roots, seeds, or stems of plants and trees
What is Spices
200
A moist cooking technique in which you bring liquid such as water or stock, to a boiling point of 212 degrees
What is Boiling
200
You use dry heat in a closed enviroment, usualy an oven
What is Baking
200
This is a long, slow cooking process. The meat is first seared and the pan deglazed before the moist cooking technique is used.
What is Braising
200
_____________ are Flavorings that adds color and aroma to foods
What is Herbs
200
_____________ Spices release their flavor immediatly. In this case you would want to add your spices at the end of the cooking process.
What is Ground
300
During the boiling method the liquid closest to the bottom of the pan is heated and rises to the top. Meanwhile, the cooler liquid descends to the bottom of the pan.
What is Convection
300
This is a form of cooking that uses low heat, long cooking times, and wood smoke for flavor
What is Smoking
300
To add a small amount of liquid such as stock or water to loosen brown bits of food after sauteing or searing
What is Deglazing
300
1 Garlic Clove, 5 to 6 black pepper corns, 3 or 4 parsley stems, and a bay leaf and 1/2 teaspoon ofthyme
What is a Sachet
300
A yellow spice that comes from the crocus plant and has a sweet scent but a bitter taste. This is the most expensive spice in the world
What is Saffron
400
To cook food in a flavorful liquid between 150 degrees and 185 degrees. Generaly used for tender, or delicate foods
What is Poaching
400
This method uses dry heat in a closed enviroment that is like baking. This method commonly cooks meat and poultry.
What is Roasting
400
These are the 5 changes that take place in food by cooking
What is Nutritive Value, Texture, Color, Aroma, and Flavor
400
Dried herbs are ___________ then fresh herbs
What is Stronger
400
___________ is an ingredient that intensifies or improves food without changing the foods natural flavor
What is Seasoning
500
Using the boiling method to partially cook food
What is Blanching
500
These 2 methods are a quick, dry cooking method technique that uses small amount of fat or oil in a shallow pan or a wok to cook delicate foods.
What is Sauteing and Stir-Frying
500
A combination cooking method where foods are completely coverd with liquid during cooking.
What is Stewing
500
Meaning "burnt onion". A halved onion that is charred and then added to a sauce or stock to add depth and infuse flavor
What is Onion Brule
500
Meaning "pricked onion". A halved onion to which a bay leaf is attached using a whole clove as a tack. Onion pique is used to flavor sauces and removed before service.