Cooking Methods I
Moist cooking method used to cook vegetables, liquid between 185-200F?
What is simmering?
A result of natural sugars browning in food
What is carmelization
Used to stir fry vegetables
What is a wok?
Bechamel, veloute, tomato, espagnole, and hollandaise
What are the 5 mother sauces?
Type of flour that has baking powder and salt
What is self-rising?
Uses a small amount of fat or oil in shallow pan
What is Saute?
Partially cooks food using the boiling method
Used to steam vegetables
What is a steamer?
Uses roasted ingredients with addition of tomato
What is a brown stock?
Pan most likely used to bake biscuits
Sheet pan
Uses dry heat in a closed environment
What is to bake?
What cooking method minimizes nutrient loss?
What is steaming?
A large pot with tall sides used to cook stocks, etc.
What is a stock pot?
Browning the ingredients in the oven
What is the 1st step in making brown stock?
Biscuit dough is considered this
Sear meat first, then cook in liquids for a long period of time
What is stewing
Until they are fork tender
How should green vegetables be cooked?
Used to bake large poultry
What is a roasting pan?
Thickening agent made of equal parts fat & flour
What is a roux?
Pancakes and muffins are considered this
What is a pour batter?
Stewing and braising
What are combination techniques?
Boiling, blanching, simmering, steaming
What are moist cooking methods?
Used to cut breads, tomatoes, and other items that are hard on the outside and soft on the inside
What is a serrated knife?
What is clarify?
Provides volume and structure
What is the function of eggs?