these use oil, fat, the radiation of hot air, or metal to transfer heat
What is a dry cooking technique
100
This uses liquid instead of oil to create the heat energy that is needed to cook the food.
What is moist cooking technique
100
This uses both moist and dry cooking techniques
What is combination cooking
100
When heat is applied, the proteins in food do this
What is coagulate
100
The cooking that takes place after you remove something from its heat source.
What is carryover cooking
200
Using dry heat in an enclosed environment, in an oven. The food item is uncovered.
What is baking
200
Cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight-fitting lid.
What is steaming
200
Foods are completely covered with liquid during cooking, with a shorter cooking time because the main food items are cut into smaller pieces before cooking.
What is stewing
200
The process of cooking sugar to high temperatures, creating pleasing aromas.
What is caramelization
200
A form of cooking that uses low heat, long cooking times, and wood smoke for flavor.
What is smoking
300
Uses dry heat in a closed environment to cook food, and food is placed on top of a rack that is inside a pan.
What is roasting
300
To cook foods slowly and steadily in a slightly cooler liquid that is heated from 185 degrees to 200 degrees. The bubbles slowly rise to the surface but do not really break the surface.
What is simmering
300
A long, slow cooking process that can make tough cuts of meat more tender.
What is braising
300
to decrease the volume of a liquid, using simmering to make a liquid thicker.
What is reduce
300
To quickly brown the outside of food at the start of the cooking process, and enhance flavor and add color.
What is sear
400
a quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan
What is sauteing
400
To cook foods in a flavorful liquid between 150 degrees and 185 degrees
What is poach
400
The first step in braising
What is searing
400
This occurs when liquid boils, and the liquid closest to the bottom of the pan is heated and rises to the top.
What is convection
400
This involves moistening foods with melted fats, pan drippings, or another liquid during the cooking time.
What is basting
500
a dry heat cooking technique where foods are cooked in larger amounts of hot fat or oil
What is frying
500
Using boiling to partially cook foods, to quickly change flavor and keep the color, then removing it from the liquid and plunging the food into ice water.
What is blanching and shocking
500
To add a small amount of liquid such as stock or water to a pan to loosen brown bits of food after searing or sauteing.
What is deglaze
500
the 3 ways foods can be coated before frying: coating with flour or finely ground bread crumbs, coating with eggs and crumbs, and a semi-liquid mixture
What is dredging, breading, and batter
500
a flat, solid plate of metal with a gas or electric heat source