Vocabulary
Cooking food with the vapor formed from boiling water. The food does not touch the water
Steaming
A method where food is briefly cooked in boiling water & then submerged into ice water to stop the cooking process
Blanch
Best Cooking Method for Vegetables because it retains nutrients
Steam
Cooking that occurs after food is removed from the heat source
Carry Over Cooking
The heat transfer that comes from a heat source, like coals or a hot electric element
Radiant Heat
Cooking food in a liquid between 150-185 Degrees
Poaching
apply both dry heat & moist heat methods to the cooking of the food during the same recipe
Combination Method
This action stops the cooking process
Shock
Cooking technique where food is placed on a rack under a direct flame
Broil
Process of proteins turning brown as they cook. Food becomes crisp and flavorfu
Maillard Reaction
Cooking FOod slowly & Steadily in a liquid heated from 185-200 Degrees
Simmering
Cooking food (typically tough cuts of meat) with a sear & then in the oven or on the stove for a long time with small amounts of liquid
Braise
Cooking food in a pan half-filled with oil
Pan-Fry
The color change that occurs in food when sugars on the surface turn brown from heat
Caramelize
Letting the pan heat up before cooking
Condition the Pan
Cooking food in liquid that has been brought to & maintained at a boiling point (212 Degrees)
Boiling
Cooking foods with a sear then completely submerged in liquid for the remaining cooking time
Stew
Cooking vegetables in a small amount of fat, uncovered until moisture is released/softened
Sweating
The time it takes for a pan to heat back up after food has been added
Recovery Time
Cooking food completely submerging it in heated fat or oil
Deep Fry
Cooking food partially by boiling
Parboil
any technique that involves cooking with moisture whether it's steam, water, stock, wine or some other liquid
Moist Cooking Method
The dangerous temperature range for food. Commonly known as The Temperature Danger Zone
41-135 Degrees
Cooking delicate food items over high heat in little fat with a sauteing pan
Saute
Cooking food in a small amount of fat to turn the color of the outside of the food
Searing