Category 1
A rapid cooking method that uses high heat from a source located above the food
What is Broiling
This method cooks food rapidly in a small amount of fat over relatively high heat
What is Sautéing
A mixture of flour, milk, and egg used to coat a food item before cooking. The food item is usually fried
What is Batter
A variation of boiling in which food is partially cooked (also called parcooking) and then finished later
What is Blanching
A very simple dry-heat method in which the food is cooked on a grill rack above the heat source
What is Grilling
To quickly brown the surface of an item, such as meat, over direct heat.
What is Sear
Coating a food item with flour, then egg, and then breadcrumbs before cooking. Food like this is usually fried
What is Breading
The amount of time it takes oil to reheat to the correct cooking temperature once food is added.
What is Recovery Time
To partially cook food that will be finished later.
What is Parcooking
Technique that cooks food by surrounding it with hot, dry air in the oven. Most often associated with foods such as chicken or potatoes
What is Roasting
Like sauté, this is a quick-cooking, dry-heat method, in which food is cooked over a very high heat, generally in a wok with little fat, and stirred quickly.
What is Stir-frying
Cooking technique where the food items are cut into bite-sized pieces and either blanched or seared, completely covered with liquid, and simmered until all ingredients are tender. The liquid is usually thickened as well.
What is Stewing
The temperature at which fats and oils begin to smoke
What is Smoking Point
Quickly removing food items from boiling water and plunging them into an ice bath to halt the cooking process.
What is Shocking
Technique that cooks food by surrounding it with hot, dry air in the oven. Most often associated with foods such as cookies and pies
What is Baking
To cook food in oil over less intense heat than that used for sautéing or stir-frying
What is Pan-fry
The cooking that takes place after a food item has been removed from the heat source
What is Carryover Cooking
Completely submerging food in a liquid that is at a constant, moderate temperature.
What is Simmering
Cooking food by surrounding it in steam in a confined space
What is Steaming
Cooking a food item on a hot, flat surface
What is Griddling
Method of cooking in which a food item is breaded or coated with batter, immersed (completely covered) in hot fat, and fried until it is done
What is Deep-fry
A common American term for braising as well as the name of a traditional dish
What is Pot Roasting
Cooking food in a simmering liquid between 160°F and 180°F (71°C and 82°C)
What is Poaching
When 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.
What is Braising