Show:
Boiling
Types of cooking
Test your skills
Combination Cooking
Vocabulary
100
temperature at which liquid boils
What is boiling point
100
Food cooks slowly and steadily in slightly cooler liquid
What is Simmering
100
Why should delicate foods not be boiled
Boiling is best used for foods that are not too tender or delicate
100
Using both moist and dry
What is combination cooking
100
Food completly covered in liquid
What is submerged
200
bringing liquid to its boiling point
What is boiling
200
Cook food in a flavorful liquid
What is Poaching
200
What are some advantages of simmering versus boiling
Simmering cooks foods slowly
200
foods completly covered in liquid during cooking
What is stewing
200
Decrease the volume of
What is Reduce
300
boiling method that you partially cook food
What is blanching
300
Cooking vegetables or other foods in closed enviroment
What is Steaming
300
Why should you blanch food
A quick and easy way to cook food usually a two step process
300
long and slow cooking process
What is braising
300
when flavors are drawn out
What is extracted
400
removing from liquid and submerging in ice water
What is shocking
400
Foods are put in bloiling water and partially cooked with an exact time
What is Parboiling
400
What is one way to cool food after blanching
one way to cool food immediately after blanching is to plunge it into ice water
400
braising liquid should be strained before reusev for sauces? True or False
True
400
adding a small amount of liquid to lossen bits of food after searing and sauteing
What is deglaze
500
the liquid closest to the bottom of the pan is heated and rises to the top
What is convection
500
Quick way to change flavor and keep color in foods
What is Blanching
500
what are the differences between braising and stewing
Stewing is submerged and braising is not
500
What are the two combination cooking
What is Braising and Stewing
500
Bottom liquid moves to the top
What is Convection