Coating techniques
This term means to moisten food with juices from the pan, melted fat, or other liquid during cooking to keep the food moist and add flavor.
What is baste?
This term means to flip or shake ingredients to combine.
What is toss?
This term means to break or separate off small layers of food; term often used with fish.
What is flake?
This method transfers heat through waves of energy that penetrate food and bump into the molecules of water and fat.
What is radiation?
The browning process that occurs when heat is applied to sugars.
What is carmelization?
This terms means to coat food with flour, then beaten egg, and finally bread crumbs or cracker crumbs.
What is to bread?
This term means to mix gently in a circular motion using a spoon, whisk, or other utensil.
What is stir?
This term means to cut or chop into very fine pieces, often used for garlic.
What is mince?
This heat transfer method involves the movement of molecules from a hotter area to a cooler area in a liquid or gas.
What is convection?
This cooking method involves cooking large pieces of food by first browning in a small amount of fat, and then adding liquid and simmering in a covered container.
What is braising?
This term means to lightly coat food with dry ingredients.
What is dust?
This term means to combine solid fat with flour using a pastry blender until the fat is in pea-size pieces and is coated with flour
What is cut in?
This term means to cut food into small pieces by rubbing against a rough surface, often used for cheese.
What is grate?
This method transfers heat by direct contact, stovetop burner.
What is conduction?
The two ways ingredient quantities may be expressed.
What are volume and weight?
This term means to place small pieces of butter or other ingredients over the surface of food.
What is to dot?
This term means to stir ingredients until they are thoroughly combined.
What is blend?
This term means to cut into small pieces without concern for consistent size or shape.
What is chop?
This type of heat transfer uses liquid or steam to transfer heat to food at temperatures from 160-212F.
What are moist heat cooking methods?
This term means to dissolve browned food bits stuck to the bottom of a pan with liquid.
What is deglaze?
This term means to coat a food with flour, crumbs, or other dry ingredients.
What is dredge?
This term means to incorporate a delicate mixture into a thicker, heavier mixture with a gentle, lifting motion that moves ingredients from the bottom to the top.
What is fold?
This term means to process food with a food mill, grinder, or blender to form a thick, smooth liquid.
What is puree?
This type of heat transfer method uses hot air or fat to transfer heat to food at temps from 160-212F.
What are dry- heat cooking methods?
This term means to leave an opening for steam to escape while food is cooking.
What is vent?