Dry Heat Methods
To cook in an oven without direct heat.
What is bake?
To submerge vegetables in boiling water or steam for a short time to partially cook the food.
What is parboil?
The combination cooking method for cooking a pot roast.
What is braise?
This involves cooking foods in various amounts, temperatures and types of liquids.
What is moist-heat cooking?
List the (cooking method) in a (equipment)?
To completely immerse foods in hot fat, typically a vegetable-based oil.
What is deep fry in a fryer?
To cook food in a skillet using a moderate amount of fat.
What is pan-fry?
To cook foods indirectly using hot vapors. The most nutritious method of cooking.
What is steam?
Combo cooking bite-sized pieces of meat/veggies.
What is stew?
Using both dry and moist heat cooking methods. Typically, proteins are caramelized and then placed in a small amount of liquid to complete the cooking process.
What is combination cooking?
An Asian style of sautéing requiring a very hot, specialized pan in which food is constantly being moved.
List the (cooking method) in a (equipment)?
What is stir-fry in a wok?
Two types of very similar cooking ,completed in an enclosed heated environment, one typically collects the juices from a meat, the other remains typically dry.
What is roasting and baking?
To submerge foods into a liquid and cook at a high temperature, 212°F, making large bubbles on the surface of the water.
What is boil?
Combo cooking large chuncks of meat/veggies.
What is braise?
This method utilizes both air and fat to create rich flavors due to the caramelization and browning of foods.
What is the dry-heat method?
Typically used for meats and poultry, requires that foods are first seared, then placed in a cooking vessel that is perhaps from Holland, along with liquid that only comes 2/3 to the top, covered, and cooked slowly at lower heat.
List the (cooking method) in a (equipment)?
What is braise in a Dutch oven?
To sauté is to quickly cook food in a hot pan using minimal amounts of fat.
What is sauté?
To submerge foods into a liquid and cook at a medium temperature, just under boiling (185-205°F).
What is to simmer?
To brown, then submerge meats and veggies in a stock or other liquid, and cook at a low heat.
What is stew?
To submerge vegetables in boiling water or steam for a short time, typically followed by quick, thorough cooling in very cold or ice water. This process stops enzyme actions which otherwise cause loss of flavor, color and texture.
What is blanching?
To cook foods indirectly, above water, in a perforated container, within another enclosed environment.
List the (cooking method) in a (equipment)?
What is to steam in a steamer or steaming basket?
The process of sugar turning brown when heated. It is used in cooking to brown the outside of food and add a sweet, nutty flavor.
What is caramelization?
To submerge food into liquid and cook it at a very low temperature (165-185°F), used for cooking fragile foods
What is to poach?
The process of caramelizing the outside of meats and poultry before the start of the combo cooking process.
What is sear?
To submerge vegetables in boiling water or steam for a short time to partially cook the food.
What is parboil?
To cook in an reptilial appliance with direct high heat from the top.
List the (cooking method) in a (equipment)
What is broil in a salamander or broiler?