General
Energy transferred by waves of heat or light striking the food
What is radiation?
Food cooked in submerged hot fat
What is deep-fat frying?
What temperature is boiling?
212 degrees F
Uses both dry and moist methods together
What are combination methods?
Grilling, broiling, stir fry, roast, bake, sauté, pan fry, deep fry
What are dry cooking methods?
The movement of heat from one item to another through direct contact
What is conduction?
Small amount fat, high heat, short cooking time, smaller cuts of food
What is sauté?
The temperature range for poaching is ________to_________
What is 160 to 180 degrees?
Combination method used for smaller cuts of meat
What is stewing?
Charred designs created by grilling
What are cross-hatch markings?
A chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Affects color and flavor.
What is the Maillard Reaction?
Dry heat method where the heat source is above the food
What is broiling?
Large amounts of rapidly bubbling liquid used to cook food
What is boiling?
What are water, beer, juice, stock/broth, tomato sauce?
What is the Standard Breading Procedure?
Flour, egg, bread crumbs
The effect of heat on this item melting
What is fat?
Similar to sauté except a wok is used
What is stir frying?
Food is placed on a rack or in a basket or perforated pan and cooked over boiling water
What is steaming?
Combination method used for pot roast or corned beef
What is braising?
3 things that determine what cooking method you should use for cooking foods
What are cut of meat, texture, size of food, time needed to cook it, desired caramelization, flavor?
The effect on this item is swelling, absorbing and gelatinization
What is starch?
Name 4 dry heat cooking methods
What is sauté, pan-fry, deep fry, bake, roast, stir fry, grill, broil?
The liquid temperature for this method is 185 degrees to 205 degrees F?
What is simmering?
Sauce from braised/stewed foods are seasoned
(When)
After sauce has been reduced from cooking and before serving
Subtle, mild flavors with little color versus caramelization, searing, stronger flavors
What are moist cooking methods versus dry cooking methods?