Dry Heat 1
To use dry, hot air to cook food within a closed environment.
What is Bake
What is Dry Heat cooking?
Cooking of food by submerging in water that has been heated to a high heat.
What is Boiling
What is Wet Heat cooking?
What is cooking with liquid or steam.
To turn on an appliance ahead of time so that it will be up to the right temperature when you put the food in.
What is Preheat
To cook while submerging the food in hot fat or oil.
What is Deep-Frying
Cooking that involves an open grid over a heat source, this could be charcoal, electric, or gas.
What is Grilling
To heat just below a boil.
What is Simmer
To cook by the vapor produced when water is heated to the boiling point.
What is Steam
What is Roux
To cook in a small amount of fat over moderate heat.
An oven setting that uses a fan to circulate hot air around the oven
Cooking technique that involves heating food submerged in a liquid, such as water, milk, or stock
What is Poach
To moisten food as it cooks; typically to prevent drying.
What is Basting
To add more liquid to a concentrated liquid.
What is Dilute
What is Sear
Placing food on a rack or a pan and is cooked for an extended period of time.
What is Roasting
Process of heating a liquid, typically milk or cream, to just below boiling point.
What is Scald
To concentrate a liquid by boiling or simmering.
To enhance the appearance of a dish using another food item.
To cook with raidiant heat directly above the food.
What is Broil
Method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat
What is Saute
To submerge a food into boiling water for a brief time before being removed and placed in an ice bath.
What is Blanching
Cooking meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel.
To make very thin, straight cuts on the surface of food.
What is Score