Dry-heat cooking methods
All purpose flour and an egg and milk dip
Liquid does not come to a boil. Liquid at a constant, moderate temperature
Simmering
Combination cooking is a combination of which cooking methods
dry and moist
In which three ways does heat transfer
convection, conduction, radiation
A bowl shaped pan that makes stir-frying easier
Wok
A rapid cooking method that uses high heat from a source located above the food
Broiling
160F-180F
An example of a food item is braised
Pot Roast
Does not require physical contact between the heat source and the food being cooked
radiation
The amount of time it takes oil to reheat to the correct cooking temperature
recovery time
Used for cooking smaller pieces of food
Grilling
A variation of boiling used to partially cook food
Blanching
Long, thin slices of fish or meat that are rolled and stuffed with a filling
paupiettes
The transfer of heat caused by the movement of molecules from a warmer one to a cooler one
convection
Temperature at which fats oils being to smoke
smoking point
Cooking a food on a hot, flat surface or in a cast-iron skillet
Griddling
Involves sealing the food in sturdy plastic bags to keep in the juices and aroma
Sous vide
The three methods for deep frying food
An example of conduction
When a cold plate begins to warm when covered with hot food
Adding liquid or basting during the roasting process will add ________ to the food
flavor, moisture & color
Name 5 dry heat cooking methods
Broiling, Deep fat frying, Fan frying, Griddling, Grilling, Sauteing, Stir-frying, Roasting, Baking
The difference between braising and stewing
Braising- whole piece of meat, seared, partially covered in liquid to come halfway up food
Stewing- bite sized pieces of meat, completely covered in liquid
Name two combination cooking methods
Stewing
An example of convection
When heating water, natural convection occurs.
As water heats at the bottom of the pot, it travels upward.
In the process, it transfers energy to the cooler water higher in the pot.
This is a continuous process, with the hot water constantly rising and replacing the
cooling water.
It also occurs as mechanical convection in a convection oven when hot air is forced
into the chamber.
The three general types of cooking methods
dry-heat, moist, combination