Culinary Science
The browning of proteins containing small amounts of carbohydrates at high heat.
What is the Maillard reaction?
The method of cooking that uses radiation, hot air, or hot metal.
What is roasting?
The fifth basic flavor, adding a savory or meaty quality.
What is umami?
Pasta is boiled to achieve a desired texture because it is this.
What is a starch?
The temperature at which liquid fat begins to deteriorate and smoke, affecting the flavor of the dish.
What is the smoke point?
Fat acts as a carrier of flavor compounds, enhancing taste.
How does fat contribute to the flavor of dishes?
Boiling involves rapid bubbles, while simmering is gentler with slow bubbles.
What is the difference between boiling and simmering?
It enhances the flavor of a dish.
What is the importance of seasoning?
This is best suited for cooking on the stovetop, in a pressure cooker, or in a slow cooker.
What are legumes?
These methods include roasting, baking, barbecuing, broiling, grilling, griddling, pan-broiling, sautéing, pan-frying, and deep frying.
What are dry heat methods?
Proteins unwind, become denatured, and undergo coagulation.
What happens to proteins during the Maillard reaction?
It conserves energy and speeds up cooking.
What is the purpose of keeping a lid on a boiling pot?
A group of indigestible carbohydrates found in grains, fruit and vegetables.
What is fiber?
Marinating helps to infuse flavors into these for enhanced taste.
What are vegetables?
The least suitable starches for pan-searing.
What are pasta and noodles?
Acids speed up coagulation and dissolve connective tissues; lemon juice is an example.
What is the role of acids in cooking and an example?
This cooking methods result in a tender texture.
What is roasting?
Certain proteins in meat, poultry, and fish that contribute to toughness; some are broken down by heat and some are not.
What are connective tissues?
Bell peppers, zucchini, and eggplant are examples of the most suitable of these for grilling.
What are vegetables?
Enhanced flavors, increased nutrient bioavailability, and gut health.
What are some health benefits associated with fermenting vegetables?
The Maillard reaction results in richer flavors due to browning of proteins.
What is the impact of the Maillard reaction on flavors in cooking?
A moist heat cooking method that results in tender dishes due to slow cooking in liquid.
What is braising?
Uniform mixture of two substances that are normally unmixable (ex: mayo).
What is emulsion?
When canned, these are convenient, but additional sodium is a concern.
What are legumes? (Vegetables are also acceptable).
En papillote, which is a type of moist heat cooking, can easily be described as this.
What is cooking in parchment?