Culinary Terms 1
Culinary Terms 2
Culinary Terms 3
Culinary Terms 4
100

Cooking food by submerging in hot fat.

Deep frying

100

Cooking food in liquid at it's highest possible temperature-212°

Boiling

100

Cooking food in a pan with enough hot fat to cover halfway.

Pan Fry

100

Cooking Food in liquid just below boiling.

simmering

200

To cook an item in a small amount of hot fat over high heat. In French it means "to jump"

Saute

200

This cooking method uses a heat source located above the food.

Broiling

200

Grilling, sauteing, broiling, roasting, pan frying, and deep frying are all examples of what method of cooking 

Dry heat 

200

Poaching, Simmering, and Boiling are all examples of what method of cooking?

Moist heat

300

This cooking method cooks food by surrounding it with hot air.

Roasting

300

What cooking method would Cooking a Lasagna use

Baking

300

This method cooks delicate food at a relatively low temperature. There are 2 methods shallow and deep

Poaching

300

A cooking method that cooks by radiation from a heat source below the food.

Grilling

400

When food is cooked to the appropriate temperature it must be held above this temperature to keep it safe

135°

400

Cook first by browning the food in butter or oil, then gently simmering in liquid over low heat for a long period of time in a covered pan until tender.

Braising

400

The process of preparing food for eating by applying heat.

cooking

400

Cooking food in a pot or pan with very small amount of fat using low heat to soften food without browning it. To pull the sugars and oils out of the food.

sweating

500

The transfer of heat energy from one object to another through direct contact.

Conduction

500

a process to brown cooked food 

Gratiner

500

The browning that occurs when sugars are heated, resulting in a richer more complex aroma

caramelization

500

A process which starches combine with hot liquid, absorb the liquid, and swell

gelatinization