Cooking Style
This is the the process of residual heat left in the food once it has been removed from the cooking medium. This must be taken into consideration when removing the food as to not overcook and ruin it.
What is "carry-over cooking"
To cook one food or several foods together in a seasoned liquid for along period of time, including small cubes of meat.
What is "stew"?
To heat a liquid until bubbles rise and break on the surface causing a convection effect.
What is "boil"?
To turn the surface of a food brown by quickly cooking it in hot fat or placing it under a broiler
What is "Brown"?
to cook in a large amount of hot fat, completely submerged
What is "deep fry"?
The circular motion that occurs when heated liquid at bottom of the pan rises to the top while cooler liquid at the top of the pan descends to the bottom, causes constant movement of the food...no sticking.
What is "convection"?
The chemical browning reaction that can occur when a sugar is heated, resulting in the development of a characteristic color and flavor
What is "caramelization"?
A moist cooking technique in which food is cooked slowly and steadily in a liquid just below the boiling point (185 degrees F to 200 degrees F)
What is "simmer"?
A dry cooking method in which food is cooked directly under a primary heat source
What is "broiling"?
To use a dry cooking technique in which foods cook quickly in a small amount of fat over high heat while sitrring constantly (generally done in a wok)
What is "stir-fry"?
Moist, Dry, Combination
What is "Cooking Techniques"?
To cook with vapor produced by a boiling liquid without allowing it to come in contact with the water
What is "steam"?
foods are put into boiling water and partially cooked, the cooking time for parboiling foods is longer than for blanching.
What is "parboil"?
To cook uncovered in the oven with dry heat, longer cooking time than baking.
What is "roasting"?
To cook food in high heat and a small amount of fat, stirring of flipping it frequently
What is "saute"?
Boiling, Parboiling, Simmering
What is "moist cooking techniques"?
To decrease the quantity of a liquid and intensify the flavor by boiling
What is "reduce"?
To briefly immerse food in boiling water lock in color and change the flavor of food, two step process.
What is "blanching"?
A dry method of cooking food, usually in a oven
What is "bake"?
To cook in fat (1/2-3/4 covering food) that is sizzling hot.
What is "pan fry"?
Saute, Stir-Fry, Baking
What is "dry cooking techniques"?
To turn the surface of a food brown by quickly cooking it in hot fat or placing it under a broiler
What is "brown"?
More gentle than simmering, the liquid should be 150 - 185 degrees Fahrenheit., for delicate foods like fish.
What is "poaching"?
cooking that uses low heat, long cooking times, and wood smoke for flavor.
What is "smoking"?
A method of cooking in which a moderate amount of fat is heated in a pan before adding food. used to make crispy foods.
What is "frying"?