Culinary Terms 1
Cooking food by submerging in hot fat.
Deep frying
Cooking food in liquid at it's highest possible temperature-212°
Boiling
Cooking food in a pan with enough hot fat to cover halfway.
Pan Fry
Cooking Food in liquid just below boiling.
simmering
To cook an item in a small amount of hot fat over high heat. In French it means "to jump"
Saute
This cooking method uses a heat source located above the food.
Broiling
Grilling, sauteing, broiling, roasting, pan frying, and deep frying are all examples of what method of cooking
Dry heat
Poaching, Simmering, and Boiling are all examples of what method of cooking?
Moist heat
This cooking method cooks food by surrounding it with hot air.
Roasting
What cooking method would Cooking a Lasagna use
Baking
This method cooks delicate food at a relatively low temperature. There are 2 methods shallow and deep
Poaching
A cooking method that cooks by radiation from a heat source below the food.
Grilling
When food is cooked to the appropriate temperature it must be held above this temperature to keep it safe
135°
Cook first by browning the food in butter or oil, then gently simmering in liquid over low heat for a long period of time in a covered pan until tender.
Braising
The process of preparing food for eating by applying heat.
cooking
Cooking food in a pot or pan with very small amount of fat using low heat to soften food without browning it. To pull the sugars and oils out of the food.
sweating
The transfer of heat energy from one object to another through direct contact.
Conduction
a process to brown cooked food
Gratiner
The browning that occurs when sugars are heated, resulting in a richer more complex aroma
caramelization
A process which starches combine with hot liquid, absorb the liquid, and swell
gelatinization