Moist Heat
Define Poaching
Cooking food in a simmering liquid between 160-180F. this method is ideal for naturally tender foods.
What is the main difference between grilling and broiling?
Grilling uses a heat source from below, broiling uses a heat source from above
Define combination cooking
cooking using both a dry heat and a moist heat cooking method on the same item.
This is the transfer of heat from one item to another when the items come into direct contact with each other; sometimes the heat is transferred to the air or from surface to surface
Conduction
This is the ideal temperature range for Poaching
160-180F
Define Blanching
A variation of boiling in which food is partially cooked and finished later. Also called Parcooking
This cooking method is defined as a technique that cooks food by surrounding it with hot, dry air in the oven; as the outer layers of the food become heated, the food's natural juices turn to steam and are absorbed into the food.
Roasting
What are the "other" cooking methods
Sous Vide, Microwaving
Cooking method that does not require physical contact between the heat source and the food being cook; instead, heat moves by way of microwave and infrared waves.
Radiation
this is the process of soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.
Marinating
Define Steaming
Cooking food by surrounding it in steam in a confined space such as a steamer basket, steam cabinet, or combi-oven; direct contact with the steam cooks the food
Cooking a food item on a hotj, flat surface, or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet, with the goal of giving the product an even, golden-brown finish and a slightly crisp exterior texture.
Griddling
What is Sous Vide
French for "under vacuum" this is a cooking method in which food is cooked for a long time, sometimes over 24 hours. food is placed in airtight plastic bags in water that is hot but well below boiling point. this cooks the food using precisely controlled heating, at the temperature at which it should be served.
This type of heat transfer does not require physical contact
Radiation
This is the act of inserting long, thin strips of fat into an item before cooking it to add moisture from the inside
Larding
Define Simmering
Completely submerging food in a liquid that is at a constant, moderate temperature. Simmering cooks items at a slightly higher temperature than other moist heat methods, 185-205F.
Define Sauteing
This method cooks food rapidly in a small amount of fat over relatively high heat, keeping water and vitamin loss low while gaining a high degree of color and flavor.
Define Braising
the food item is first seared in hot oil, and then partially covered in enough liquid to come halfway up the food item. the pot or pan is then covered tightly, and the food is finished slowly in the oven or on the stove top until it is tender.
This is the transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler area.
Convection
This is the act of wrapping an item with strips of fat before cooking it to add moisture from the outside
Barding
Define Moist heat cooking.
Cooking method that requires the use of water or steam
Define Dry Heat Cooking.
Food is cooked either by direct or indirect heat with little to no added moisture.
This is the main difference in braising and stewing
Braising is used for large pieces of meat, stewing is used for smaller pieces of meat.
This is heat created when the heat from a source is absorbed y one material and then rediated out to the food. for example, the flame in a broiler heats the tiles in the broiler which radiate the heat to the food.
Infrared heat
This is the best way to determine doneness in food.
check temperature with a thermometer