How dry heat affect food
What is Radiant heat?
rays that come from a glowing or red-hot heat source such as burning coals, flames, or a hot electric element
8 dry-heat methods
Grilling
broiling
roasting
baking
sauteing
stir frying.
pan-frying
deep-frying
4 moist-heat methods
Steaming
poaching
simmering
boiling
Proper doneness in moist-heat and combination cooking methods
Blanched
Par cooked
fully cooked
fork tender
Difference between braising and stewing
Braising- food left whole
Stewing- food is in smaller pieces
what is caramelizing
when foods contain sugar, it changes the color on the surface and start to brown
Grilling is
dry-heat method in which food is placed on a rack for cooking
Steaming is
food cooked in a closed pot or large steamer where heat is transferred to the food
foods involves cooking in a liquid or with steam just long enough to cook the outer portion of the food
Blanching
True or False: stewing is a moist-heat cooking method
False
When proteins turn brown as they cook is called
Maillard reaction
broiling
Poaching
used for tender foods and requires a cooking temperature of 160 - 170 degrees Fahrenheit.
Parcooked means
partially cooked
Decribe how you blanch food
bring water or liquid to a full boil
add food to liquid
put food into a container of ice wate
3 Methods of heat transfer are
Radiant Heat
Metal that conducts heat from a burner to the food
By oil that is heated when a pan transfers heat from the burner to the oil
Roasting and baking
food is cooked by hot air trapped inside the oven
Combination Cooking Methods
Braising
Stewing
Fork Tender means
cooked to the point at which food is just at the point of falling apart into shreds or flakes
What are the 2 basic combination cooking methods
Braising
Stewing
4 changes to food by using dry heat
color
texture
flavor
nutritional value
Sautéing and Stir-frying
food cooks quickly, often uncovered, in a very small amount of fat in a pan over high heat
How is heat transferred to food in a moist-heat method
from liquid to the food
True or false: You can use appearance alone to check for doneness
false
What are the 4 basic moist-heat cooking methods
steaming
poaching
simmering
boiling