Dry- Heat Cooking Method
Food is cooked on a grill rack above a heat source. Highly flavored outside and moist inside. Gives a charred flavor. May use special woods, charcoal, or propane.
Grilling
Cook food between 160 degrees- 180 degrees. Shows some motion, but no air bubbles. Uses well- flavored liquid and make sure the food is naturally tender. Cooking common for chicken and seafood.
Poaching
First sear the food in hot oil, and then partially cover it in liquid to come halfway up the food item. Cover the pot or pan lightly and finish slowly cooking until it is tender. A bed of seasonings adds moisture and flavor to the food.
Braising
French for "under vacuum". Cooking sometimes over 24 hours. Food placed in airtight plastic bags.
Sous Vide
Mixture of the primary ingredient, the liquid, and a binder which helps adhere to a product.
Batter
Cooking method closely related to sauteing. Quick- cooking over very high heat. Usually in a wok with little fat and stirred quickly.
Stir- Frying
Cooking food by surrounding it in steam in a confined place. Direct contact with the steam cooks the food. Can take place with or without pressure. Food keeps more of its nutritional value. and not added calories.
Steaming
Example of a braising technique common in America. Name of a traditional dish. ( Pot Roast)
Pot Roasting
The liquid left over from shallow poaching. This liquid can be used as a sauce base.
Cuisson
Cooking food on a hot, flat surface. Golden- brown finish and slightly crisp exterior texture.
Griddling
Bread or batter food. Immerse in hot fat and fry until done. Outside of food develops crispy coating, while inside is moist and tender.
Deep Frying
Cooks food using a combination of steam and a liquid broth. Last- minute cooking method most suitable for food that is cut into portion- sized or smaller pieces.
Shallow Poaching
Similar to braising, but the food must be cut into bite- sized pieces, that were blanched or seared. Requires more liquid than braising and should be completely covered when cooking.
Stewing
Heat created when the heat from a source is absorbed by one material and then radiated out to the food.
Infrared Heat
The amount of time it takes oil to reheat to the correct cooking temperature once food is added.
Recovery Time
Techniques that cook food by surrounding the items with hot, dry air in the oven. Foods cooked covered or uncovered. Some basting may be required. Outer layers become heated and the food's natural juices turn to steam and are absorbed into the food.
Roasting/ Baking
Complete submerge the food in a liquid that is at a constant, moderate temperature. Differs from boiling in that bubbles in a liquid rise gently and begin to break the surface. Temperature 185 degrees- 205 degrees.
Simmering
To quickly brown the surface of an item, such as meat, over direct heat.
Sear
The temperature at which fats and oils begin to smoke, which means that the fat has begun to break down. Around 425 degrees F.
Smoking Point
Deep- frying method is which food is breaded and gently dropped in hot oil. Develops a crisp crust.
Swimming Method
Rapid cooking method that uses high heat from a source located above the food. Food becomes brown on top.
Broiling
Variation of boiling, partially cook food, and then finishing cooking it later. Frequently used to pre- prepare vegetables. Two- step process.
Blanching
Quickly removing food items from boiling water and plunging into an ice bath to halt the cooking process.
Shocking
The point when an item being deep- fried rises to the surface of the oil and appears golden brown, indicating doneness.
Float
Long, thin slices of fish or meat that are rolled and stuffed with a filling.
Paupiettes