Term
click below
click below
Term
Normal Size Small Size show me how
Cooking methods
Words and definitions
Term | Definition |
---|---|
Dry cooking technique | Cooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat |
Evaporate | To escape as vapor |
Moist cooking technique | Uses liquid instead of oil to create the heat energy that is needed to cook the food |
Combination cooking | Uses both moist and dry cooking techniques |
Coagulate | When proteins change from a liquid of semiliquid state to a drier, solid state |
Pigment | The matterin cells and tissue that gives them their color |
Caramelization | The process of cooking sugar to high temperatures to create aroma and flavor |
Bake | Cook with dry heat in a colsed environment, usually an oven. No fat or liquid is used |
Carryover cooking | The cooking that takes place after you remove something from a heat source |
Smoking | A form of cooking using low heat, long cooking times, and wood smoke for flavor |
Roasting | Cooking method that uses dry heat in a closed environment. |
Sear | To quickly brown food at the start of the cooking process |
Basting | Moistening foods with melted fats, pan drippings, or another liquid during cooking |
Open-spit roast | To roast food over an open fire |
Sautéing | A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan |
Stir-frying | A dry cooking technique similar to sautéing done with a wok |
Wok | A large pan with sloping sides |
Frying | Cooking foods in hot fat or oil |
Dredging | Coating foods with flour; coating poultry parts with seasoned flour |
Breading | A coating made of eggs and crumbs |
Batter | A semiliquid mixture that contains ingredients such as flour, milk,eggs, and seasonings |
Heat lamp | A lamp that uses light in the infrared spectrum to keep food warm during holding |
Pan-fry | To cook by heating a moderate amount of fat in a pan before adding food |
Deep-fried | To cook foods by completely submerging them in heated fat or oil |
Recovery time | The time it takes for the fat or oil to return to the preset temperature after the food has been submerged |
Grilling | A cooking method that places food on a heated grill |
Griddle | A flat, solid plate of metal with gas or electric source |
Broiling | To cook food directly under under a primary heat source |