Dry Heat Methods
Involves an oven or an enclosed space. The heat gradually travels through food causing the moisture in the food to turn into steam which is evaporated by the heat in the oven.
What is baking?
To enhance the natural flavor of food
What is season?
Creates rapid movement of the liquid around the food that cooks it.
What is boiling?
To add a new taste to food
What is flavor?
A type of cooking method that involves both dry heat and moist heat
What is combination?
Cooking larger pieces of meat or chicken on a stove with oil covering food
What is frying?
To brown the surface of a food quickly, usually by sauteing.
What is sear?
Cooking food in a slow, steady boil of liquid
What is Simmer?
To add shine to the food
What is glaze?
A cooking method that uses water, liquid or steam to transfer heat to food.
What is Moist Heat?
Cooking meat, fish, or poultry uncovered un an oven with dry, hot air. Hot air covers the food and dry heat cooks it.
What is roasting?
What is par cook?
Cooking food in an enclosed area filled with steam
What is steam?
To cook in fat over low heat
What is sweat?
A cooking method that involves the circulation of hot air or direct contact to fat to transfer heat.
What is Dry Heat?
Cooking food on a rack over a heat source, usually a charcoal fire or ceramic briquettes heated by gas flames
What is grilling?
Simmering a liquid until some of it evaporates
What is reduce?
Flavorful, simmering liquid just barely covers the food.
What is poaching?
Slow cooking process and deep browing
What is carmelize?
A combination cooking method that involves searing a food and then bringing it to a simmer most often on the stove top. The food is simmered until tender
What is Stew?
Involves a small amount of fat, such as oil or butter, cooked in a pan
What is sauteing?
Swirl a liquid in a pan to dissolve cooking particles of food.
What is deglaze?
Involves searing the food in a very high temperature at first and then cooking it in a pot at a lower temperature that is submerged in a flavorful liquid
What is braise?
To partly cook by boiling or steaming
What is blanching?
A combination method of cooking food, especially meat or fish, by vacuum sealing and immersing in warm water
What is Sous Vide?