Dry Heat Preparation
Food is exposed to a source of high heat either from below or above
What is dry heat preparation?
The faster you ___ something, the fluffier it will be
What is whipping?
To decorate a dish by enhancing the appearance of the food, using other foods
What is garnish?
Cut in no particular size
What is chopping?
Cooking methods that use water, liquid or steam to transfer heat to food
What is moist heat preparation?
Pan broiling these foods causes them to make their own fat
What is bacon, burgers, and steaks?
To mix two or more ingredients to make one
What is blend?
To put a liquid on top of a food while cooking
What is basting?
To remove the center
What is core?
To cook food in water that is bubbling rapidly
What is boiling?
A wok is supposed to be used in this dry heat cooking method
What is stir fry?
To cut fat into flour with a pastry blender, until distributed in small pebbles throughout the mixture
What is cut-in?
Use this cooking technique to organize your toppings on pizza
What is dotting?
One of the smallest cutting techniques
What is mincing?
Braising, stewing, boiling, pressure cooking, poaching
What is moist heat preparation methods?
Dry heat preparation has a higher cooking temperature than this
What is moist heat preparation?
Focus when melting these two foods because they burn quickly
What is butter and chocolate?
To make shallow cuts (usually in a diamond pattern) in the surface of certain foods
What is scoring?
This type of cut is nicknamed the "matchstick cut"
What is julienne?
Always cooked covered to keep moisture in
What is braising and stewing?
Radiated heat cooks by agitating water molecules in the food
What is microwave cooking?
If you over do this baking technique, there is little you can do to fix it
What is kneading?
Define Mise En Place
What is to get all of your ingredients out and ready to cook?
These foods didn't always come sliced in the package
What is bread and cheese?
Bread was first sliced in 1928 and was popularly distributed by Wonder
Cheese was made pre-sliced in 1950 by the company Kraft
Achieves a faster cooking time
What is pressure cooking?