Moist / Dry / Combo
Grilling
Dry Cooking
Cooking Technique in which you bring a liquid to 212F
Boiling
Meats and vegetables prepared in the oven
What is roasting?
To use both moist and dry cooking techniques
Combination Cooking
This type of moist cooking method that keeps nutritive value
Steaming
Stewing
What is moist?
A long slow cooking technique that can make tough meats more tender by browning and then simmering for several hours
Braising
Food that are cooked completely submerged in heated fat or oil
Deep Frying
The name that is given when oil begins to break down and not able to be used anymore
What is smoking point?
By boiling for 60-90 seconds, then shocking in ice water
What is Blanching
Steam Cooking
Moist
Foods are brought to a boil and then lowered down
What is simmer?
Cakes, cookies and casseroles prepared in the oven
What is baking?
Combination of frying and moist heat cooking that usually takes place in a wok
What is stir fry?
Type of heat transfer that is direct contact
What is conduction?
Braise/stir fry
Combination
To cook food in a liquid that keeps delicate foods whole such as chicken, fish or eggs
Poaching
The cooking style in which no fat is added and cooked on the stove
What is pan broil?
To use liquid instead of oil for heat energy needed to cook food
Moist Cooking
Cooking food under direct heat that usually involves a 500 degree temperature
What is broiling?
Deep frying
Dry Cooking
Cooking food under steam that causes temperature to rise above boiling and is good for less tender foods, soups and dried beans
What is pressure cooking?
The name of the identifier on the finished food to know that it has been grilled
What is cross hatch
What is moisture that escapes into the air
Evaporates
Cooking oil that has a high smoking point of 510 degrees that is used in our class
What is safflower oil?