Dry Heat Cooking
To cook in an oven in an uncovered container
Bake
To cook briefly in boiling water then plunge into ice water to stop cooking. Done to keep crispness and color
Blanch
Similar to walls in a home, this provides structure in a recipe
flour
To simply incorporate two or more ingredients, usually using a circular motion.
Combine, Mix, Stir
To cook in fat until the food's surface turns brown
Brown/Sear
To cook in a covered container in a rack or basket above liquid that is boiling
Steam
The two purposes of EGGS in a recipe
color and binding
To blend butter and sugar together until light and fluffy. This creates a soft texture.
Cream
To cook quickly in fat at high heat
Fry
When water reaches 212 degrees
Boil
Name 3 leavening agents
baking powder, baking soda, yeast, air
To gently combine ingredients by turning one part over another.
Fold In
To cook uncovered in a high-temperature oven without liquid. Often used for meats
Roast
To cook gently delicate foods in simmering liquid. Often fish or eggs.
Poach
What does AP stand for in flour
all - purpose
To finely grind food into a thick liquid texture.
Puree
To cook in a small amount of fat over low-medium heat using constant motion
Saute
Food is browned in a small amount of fat, then simmered in liquid for extended time. Creates tenderness.
Braise
Name the four liquids that were in the slide show, that provide moisture to recipes
milk, water, juice, oil
To beat rapidly to add air bubbles into a liquid and make it foamy.
Whip