| Term | Definition |
|---|
| broiling | uses radiant heat from an overhead source to cook foods. The foods to be broiled are placed on a preheated metal grate, delicate foods will be damaged. The method of cooking produces grate crosshatch marks. |
| simmering | a moist-heat cooking method that uses convection to transfer heat from a liquid to a food. When cooked properly, the food should be moist and very tender. The temperature is between 185*F and 205*F. |
| sauteing | a dry-heat cooking method that uses conduction to transfer heat from a hot saute pan to food with the aid of a small amount of fat. Heat then penetrates through conduction. High temperatures are used and foods are usually cut into small pieces to promote even cooking |
| roasting and baking | the processes of surrounding food with dry, heated air in a closed environment. Heat is transfered to the food's surface, and then penetrates the food by conduction. the surface dehydrates and the food browns from caramelization, completing the cooking process |
| grilling | uses a heat source located beneath the cooking surface. May be electric or gas, or they can burn wood or charcoal, which adds a smoky flavor to the food. Often identified by crosshatch markings |
| combination cooking methods | some cooking methods use dry-heat and moist-heat cooking techniques. The 2 principal methods are braising and stewing. In both methods, the 1st step is usually to brown the main item using dry-heat. The 2nd step is to complete cooking by simmering the food in a liquid. These methods are often used for less tender but flavorful cuts of meat as well as for poultry and some vegetables |
| deep-frying | a dry-heat cooking method that uses conduction and convection to transfer heat to food submerged in hot fat. |
| stewing | a combination of dry and moist-heat cooking methods. Usually small pieces of food that are first cooked either by browning them in a small amount of fat or oil or by blanching them in liquid or sauce. Have enough liquid added to cover them completely and are simmered at a constant temperture until tender |
| braising | large pieces of food that are cooked in a high amount of fat at high temperatures. Heat is transferred from the pan through a process of conduction. Uses a moist and dry cooking method |
| conduction cooking | the movement of heat from on item to another through direct contact |
| convection cooking | refers to the transfer of heat through a fluid, which may not be liquid or gas |
| poeleing | a cooking method similar to both roasting and braising. The food is cooked in an oven, but in a covered pot with aromatic vegetables and bacon fat or butter so that it steams in its own juices. |
| stir-frying | a wok is used instead of a saute pan; the curved sides and rounded bottom of the wok diffuse heat efficiently and facilitate tossing and stirring |
| pan-frying | A dry-heat cooking method in which heat is transfered by conduction from the pan to the food, using a moderate amount of fat. Heat is also transfered to the food from the hot fat by convection |
| boiling | a moist-heat cooking method that uses the process of covection to transfer heat from a liquid to a food. Uses large amounts od rapidly bubbling liquid to cook foods. The temperature is 212*F |
| steaming | a moist-heat cooking method that uses the process of convection to transfer heat from the steam to the food being cooked. Often associated with tender, delicately flavored foods which do not require long cooking times. Enhances a food's natural flavors and helps to retain its nutrients. When cooked properly, the food is moist and tender. |
| Poaching | a moist-heat cooking method that uses convection to transfer heat from a liquid to a food. Most associated with delicately flavored foods that do not require lengthy cooking times to tenderize them. Food is placed in a liquid between the temperatures 160*F and 180*F |
| submersion poaching | the food is completely covered with the cooking liquid. There should not be too much excess liquid, nor too little |
| shallow poaching | the food is placed in just enough liquid to come approximately halfway up its sides. The liquid called cuisson is brough to a simmer on the stove top. the pan is then covered with a piece of parchment paper or a lid, nd cooking is completed either on the stove or in the oven. Combines aspects of poaching and steaming |
| recovery time | the length of time it takes a cooking medium such as fat or water to return to the desired cooking temperature after the food is submerged in it |
| basket method | uses a basket to hold foods that are breaded. When cooking is completed, the basket is used to remove the foods from the fat and hold them whole excess fat drains off. |
| double-basket method | a second basket is placed over food held in the 1st basket, keeping the food suberged in fat. This prevents the foods from floating as they are frying |
| swimming method | battered foods are carefully dropped directly into hot fat without using baskets. when the surface that is in contact with the fat is properly browned, the food is turned over with a spider or a pair of tongs so that it can cook evenly on both sides. when done, the product is moved and drained, again using a spider or tongs |
| cooking media | foods can be cooked in air, fat, water or steam. These are known collectively as...? |
| water or liquid | poaching |
| air | broiling |
| air | grilling |
| air | roasting |
| air | baking |
| fat | sauteing |
| fat | pan-frying |
| fat | deep-frying |
| water or other liquid | poaching |
| water or other liquid | simmering |
| steam | steaming |
| fat, then liquid | stewing |
| fat, then liquid | braising |
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