Moist Heat
NOT A COOKING METHOD.
To moisten foods during cooking with liquid to prevent drying and to add flavor.
What is Basting?
When food is cooked in a hot pan, with little fat, at higher temperatures.
What is Saute?
A DRY HEAT METHOD when foods are cooked over very high heat, with a small amount of fat, and stirred constantly.
What is Stir Fry?
The transfer of heat from one item to another through direct contact.
What is Conduction?
The cooking that occurs after food is removed from the heat source.
What is Carryover Cooking?
This cooking method must be 212F, and the liquid has large bubbles and rapid movement.
What is Boiling?
When food is surrounded by hot, dry air in a closed environment (refers to breads, pastry, vegetables, and fish)
What is Baking?
Generally involves smaller pieces of meat that are first blanched or browned, then cooked in a small amount of liquid which is also served as a sauce.
What is Stewing?
Uses radiation generated by a special oven to heat food.
What is Microwave?
The process of cooking sugars.
What is Caramelization?
This cooking method must be higher than 212F, and the liquid has become air and cooks the food through contact with the air.
What is steaming?
When food is cooked from a heat source below of either gas, electricity, wood, or charcoals.
What is Grilling?
When food is first browned in hot fat and then covered and slowly cooked in a small amount of liquid over low heat.
What is Braising?
Relies on a fan or stirring to circulate heat more quickly and evenly.
What is Mechanical Convection?
The irreversible transformation of proteins from a liquid to solid form.
What is Coagulation?
This cooking method must be between 185F-205F, and the liquid has small bubbles and gentle movement.
What is Simmering?
When foods are cooked from an overhead source.
What is broiling?
A modernist cooking technique that uses low temperatures, moist heat cooking methods similar to braising or poaching.
What is Sous Vide?
A heating method that uses an electric or ceramic heating element, heated to high temperatures, that gives off radiant heat to cook the food.
What is Infrared?
When heated water molecules move faster and faster until the water turns to a gas.
What is Evaporation?
This cooking method must be between 160F-180F, and the liquid has no bubbles and only some movement.
What is Poaching?
When food is cooked in hot fat.
What is Frying?
NOT A COOKING METHOD. AN EFFECT FROM COOKING.
When starch granules are cooked, and absorb moisture to expand, soften, and clarify.
What is Gelatinization?
When warm liquids/gases rise and the cooler ones fall, causing a constant circulation of heat.
What is Natural Convection?
The process in which sugar breaks down in the presence of protein.
What is the Maillard Reaction?