Dry Cooking
_______ is the technique using dry heat in a closed environment to, usually an oven.
Baking
When you cook foods in water or other liquids, foods are completely _______, or covered in liquid.
submerged
________ is a long, slow cooking process. It can make tough cuts of meat more tender.
Braising
DRY cooking, MOIST cooking, and COMBINATION cooking
Cooking Techniques
A _________ is a large pan with sloping sides.
wok
This form of cooking uses low heat, long cooking times, and wood smoke for flavor.
smoking
________ is best used for foods that are not too tender or delicate.
Boiling
To ________ means to add a small amount of liquid such as stock or water to a pan to loosen brown bits of food after searing or sauteing.
deglaze
If you use the correct cooking technique, you can actually _________, or increase the quality of the flavor of food.
enhance
HACCP, or Hazard Analysis Critical Control Point, is the system used to keep food safe on its journey from the ______ to the _____.
Kitchen to the table
This form of roasting (dry cooking) means to quickly brown the outside of food at the start of the cooking process.
Searing
Simmering is used to _______, or decrease the volume of, a liquid. For example, you might want to simmer spaghetti sauce to make it thicker.
Braising is a long, slow cooking process. It can make _______ cuts of meat more _______.
TOUGH cuts of meat more TENDER
Which of the following uses a combination cooking technique?
a. braise
b. stir-fry
c. poach
d. grill
a. braise
What is the Temperature Danger Zone?
41F - 135F
Sauteing is generally used with ________ , or fragile, foods that cook relatively quickly.
delicate
This style of cooking is created inside the pot when water reaches the boiling point and turns into vapor?
Steaming
During cooking, braising produces a very flavorful liquid. The flavors ________, or drawn out, from the food become highly concentrated.
extracted
The cooking technique, temperature, and cooking time affect nutritive value, texture, color, aroma, and ________ ?
flavor
Pressure per Square Inch
Steaming
Deep-frying means to cook foods by completely submerged in heated oil at temperatures between ____F to ____F ?
350F to 375F
Using the boiling method to partially cook food?
blanching
These four steps are known as what kind of combination cooking?
1. Sear the food over high heat.
2. Completely cover food with liquid.
3. Bring to a simmer; cook until tender.
4. Add vegetables partway through cooking
Stewing
At what temperature does water begin to boil?
212 F
True or False:
Food products continue to cook for 5 to 15 minutes after you remove it from the oven?
True
This is called carryover cooking.