Dry-Heat Method Definition
The dry-heat cooking method, where foods cook quickly, uncovered, in a small amount of fat in a wok pan over high heat.
What is stir frying?
A dry-heat cooking method in which food is cooked in hot oil in a pan; oil should be deep enough to come halfway up the sides of the food being cooked.
What is pan frying?
A moist-heat cooking method in which food is cooked by steam circulating around the food; the food does not come in direct contact with liquid.
What is steaming?
Typically made by blending a type of flour into a liquid; used for fried foods.
What is batter?
A dry-heat cooking method in which food is placed on a rack for cooking; the heat source is located below the rack; heat source could be wood, charcoal, gas or an electric heating element.
What is grilling?
A dry-heat cooking method in which food is cooked in hot oil; the oil completely covers the food.
What is deep frying?
A moist-heat cooking method in which food is cooked by being completely covered in hot liquid; used for pasta and vegetables, 212 degrees.
What is boiling?
A combination cooking method in which food is cooked in a two-stage process; first seared and then gently cooked in a flavorful liquid or sauce; typically food cut into smaller pieces and completely covered in liquid.
What is stewing?
A dry-heat cooking method where food typically vegetables, is cooked uncovered over low heat in a small amount of fat allowing the food to soften and release moisture.
What is sweating?
A dry-heat cooking method in which food is cooked by hot air trapped inside of an oven; typically pieces of items or smaller portions.
What is baking?
A moist-heat cooking method where you are cooking in a liquid or with steam just long enough to cook the outer portion of the food, food is then shocked to stop cooking.
What is blanching?
Cooking that takes place in a food after it is removed from a source of heat.
What is carryover cooking?
A dry-heat cooking method when sugars on the surface of food start to brown.
What is caramelize?
A dry-heat cooking method in which foods cook quickly, often uncovered, in a very small amount of fat in a pan over high heat.
What is sauteing?
A moist-heat cooking method in which food is cooked by being completely covered in hot liquid; used for tougher cuts of meat, 170 degrees - 185 degrees.
What is simmering?
When you dust the food with seasoned flour, dip it in beaten eggs, and cover in breading (breadcrumbs, flour or other crumb mixture)
What is standard breading?
The dry-heat cooking method, where food is usually uncovered in a small amount of hot fat, long enough to color the outside of the food.
What is searing?
A dry-heat cooking method in which food is placed on a rack for cooking; the heat source is located above the rack; heat source is typically a gas flame or electric heating element.
What is broiling?
A moist-heat cooking method in which food is cooked by being completely covered in hot liquid; used for tender foods, 160 degrees - 170 degrees.
What is poaching?
A combination cooking method in which food is cooked in a two-stage process; first seared and then gently cooked in a flavorful liquid or sauce; typically whole or larger pieces and partially covered in liquid.
What is braising?
A dry-heat cooking method in which food is cooked by hot air trapped inside of an oven; typically, whole items or larger portions.
What is roasting?
The dry-heat cooking method, where foods, usually uncovered, are cooked without fat, allowing the fat to be rendered from the food itself.
What is dry sautéing?
A moist heat cooking method where direct contact with hot liquid or with steam that rises from hot liquid.
What is moist heat methods of heat transfer?
A term that means partially cooked.
What is parcooked?
A dry-heat cooking method when proteins turn brown during cooking.
What is maillard reaction?
A term that means partially boiled.
What is parboiled?