Dry Cooking Techniques
Moist Cooking Techniques
Short Answers 15-1
Short Answers 15-2
Short Answers 15-3
100
To blank, you use dry heat in a closed enviroment. Usually an oven.
What is Baking
100
A moist cooking technique in which you bring a liquid to a boiling point, and keep it at that tempeture until the food is cooked.
What is Boiling.
100
How does cooking affect the nutrients in food?
What is exposing the food to any heat destroys some nutrients.
100
The time it takes for the fat or oil to return to the preset tempeture.
What is Recovery Time.
100
When the liquid closet to the bottom of the pan is heated and rises to the top?
What is Convection.
200
A quick dry cooking technique that uses a small amount of fat or oil in a shallow pan.
What is Sauteing.
200
Using the boiling method to partially cook foods.
What is Blanching.
200
How do flavors change when cooking with dry heat?
What is the carmelazation process.
200
To quickly brown food at the start of the cooking process.
What is Searing.
200
To loosen pan drippings with a small amount of liquid.
What is Deglazing.
300
To coat foods with flour or finely ground crumbs.
What is Dredging.
300
Involves cooking food in liquid.
What is Simmering.
300
How do flavors change when cooking with moist heat?
What is bringing out food's natural flavor.
300
How does carryover cooking affect the cooking process.
What is overcooking the food by 5-15 degrees.
300
Why should you shock foods after blanching them?
What is to stop them from continuing cooking.
400
Foods that are cooked completely submerged in heated fat or oil. Tempeture 350 - 375.
What is Deep-Frying.
400
A long, slow cooking process that can produce very flavorfulo results.
What is Braising.
400
What is the objective of combination cooking?
What is Built upon the Foods Flavors.
400
What positive effects does searing meat have on the finished process.
What is locking in the meat juices, and making meat more tender.
400
What are 3 reasons for blanching foods?
What is softening herbs, locking in color, and removing blood from meat.
500
Cooking food directly under a primary heat source.
What is Broiling.
500
Foods completly covered with a liquid, usually cut into smaller pieces.
What is Stewing.
500
Explain color fade and how can you prevent it?
What is Heat damanges the vegtables cells; and prevent it by not over cooking the food.
500
Why shouldn't meat be salted prior to broiling?
What is drawing out the juices and drying out the meat.
500
What are 3 advantages of simmering over boiling.
What is less shrinkage, less evaporation, and less breakup of fragile food.
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