Definitions
Cook food in a closed oven without liquid
What is Bake?
This deep-frying cooking method requires no basket to prevent food from sticking to each other
What is Swimming Method?
To moisten foods during cooking with fat, pan drippings, or sauce to prevent drying.
What is Baste?
The first step in the baking and roasting procedure is ___________________.
What is Preheat Oven?
•Temperature at which liquid boils
What is 212?
Cook food by using radiant heat located above the food
What is Broil?
This does not require fat to cook
What is baking?
Cook food over, but not directly in, boiling liquid in a covered pot
What is Steam?
To coat food with flour or finely ground crumbs
What is Dredge?
•the technique of quickly chilling blanched or parcooked foods in ice water; prevents further cooking and sets color
What is Shocking?
Cook food using indirect heat in a closed environment(requires a longer cooking time than baking)
What is Roast?
What do you call the cooking that takes place after you remove the item from the heat source?
What is Carryover Cooking?
Quickly cooking an item in a small amount of hot fat over high heat.
What is Sauteing?
This often becomes base or a sauce. Usually wine or stock.
What is Deglaze?
Poaching temperatures are between
What is 150-185?
Cook breaded or batter-coated food by submerging it completely in hot fat or oil
What is Deep Fry?
This is French for "stock" or "base"
What is Fond?
Sear bite size pieces of food, then cover them in enough liquid to cover the product and simmer in a covered pot.
What is Stew?
A roux used as a thickening agent when creating a sauce. What are the two ingredients that make up a roux?
What is Fat & Flour?
Cook food quickly in a small amount of fat or oil over high heat while stirring constantly
What is Stir-fry?
Using radiation from a heat source below the food
What is Grill?
From highest to lowest heat, what is the correct order of moist heat cooking methods?
What is boiling, simmering, poaching?
Sear food in hot oil, then cook tightly covered in a small amount of liquid, and finish in an oven or on the stove top.
What is Braise?
This is not considered “moist heat” because oil/fat contains no water.
What is Deep Frying?
This helps to diffuse the heat and makes tossing and stirring easier
What is Wok?