Dry Cooking Methods
What is Water
Cooked in liquid just below boiling point
What is simmering
Combination cooking method consist of two parts
Water, which _________ when cooked.
What is evaporates
This type of cooking method uses the ovens high indirect heat to cook foods from above. You need a specific type of equipment to do this.
What is Broiling
This type of method involves cooking delicate ingredients- like eggs. The surface should have absolutely not movement
What is Poaching
Is cooking methods consisted of one large piece of meat
What is Braising
Fats, which _______ when cooked.
what is Melts
You must preheat the oven for both of these dry heat cooking methods
What is Baking or Roasting
This method involves boiling ingredients for a very short amount of time and then placing them in ice water.
Blanching
Small pieces of meat and vegetables
What is the Stewing
Proteins, which _________ or become firmer when cooked.
What is coagulates
translates "to jump"- good for small amounts of meat and cooked with a small amount of fat
What is Sautee
This equipment is used when cooking food surrounded by steam.
Steamer
Braising breaks down..
Tissue
Nutrients, such as vitamins and minerals are _________ by cooking.
What is destroyed
When using this type of cooking technique, food should be naturally tender. Desirable characteristics include crisp coating not soggy.
What is Deep-Fry
Plunging parcooked food into an ice bath to hault the cooking process when blanching
What is Shocking
Before braising, you should do what
Sear meat in hot oil
Carbohydrates: Sugars, which ________ or become brown when cooked. Starches, which _________ or absorb water and swell when cooked.
What is caramelize and gelatinize