How Cooking Alters Food
Dry Cooking Techniques
Moist Cooking Techniques
Combination Cooking Techniques
Methods
100
To use liquid instead of oil for heat energy needed to cook food.
What is moist cooking techniques?
100
To cook foods directly under a primary heat source.
What is broiling?
100
To partially cook food.
What is blanching?
100
A technique with food items cut into small pieces.
What is stewing?
100
To coat foods with flour or finely ground crumbs.
What is dredging?
200
To use metal, and the radiation of hot air, oil, or fat to transfer heat.
What are Dry Cooking Techniques?
200
Foods that are cooked completely submerged in heated fat or oil.
What is deep-fried?
200
To cook food in a liquid between 150 degrees - 185 degrees Fahrenheit.
What is poaching?
200
A long, slow cooking process that can make tough cuts of meat more tender.
What is braising?
200
A coating made of egg and bread crumbs.
What is Breading?
300
When proteins in food change from liquid or semi-liquid state to a drier, solid state.
What is coagulate?
300
To quickly brown food at the start of the cooking process.
What is searing?
300
To cook foods in a closed environment using vapors.
What is steaming?
300
What are the steps to stewing?
Brown the outside of meat. Cover the meat with liquid. Bring to a simmer. Add vegetables halfway through simmering. Cook until tender.
300
To loosen pan drippings with a small amount of liquid.
What is deglazing?
400
The process of cooking sugar to high temperatures.
What is caramelization?
400
The cooking style in which fat covers about one-half to three quarters of the food.
What is pan-fry?
400
To cook food in a liquid that is heated between 185 degrees - 200 degrees Fahrenheit.
What is simmering?
400
Straining a cooking liquid, thicken it, and season it.
What are the steps to making a pan sauce?
400
What are the steps in braising?
Sear the meat. Remove the meat and deglaze the pan. Return seared food to pan and add liquid to cover two-thirds of the food. Place in a 350 degree oven and cook until fork tender.
500
The matter in cells and tissue that gives them color.
What is pigment?
500
The time it takes for the fat or oil to return to the preset temperature.
What is recovery time?
500
A technique similar to blanching.
What is parboiling?
500
Explain what combination cooking is.
What is using both dry and moist cooking techniques.
500
Making the peeling process easier. Precook foods before they are frozen, soften herbs, lock in the color of foods, help preserve a food's nutrients, remove excess salt from ham or pork, remove blood from meats, and remove strong flavors from meats.
What are reasons for blanching foods.
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