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Cooking Techniques

Culinary II- Culinary Essentials:Chapter 15 Vocabulary

TermDefinition
Dry Cooking Technique Uses oil, fat, the radiation of hot air, or metal to transfer heat.
Evaporate A liquid escapes from a pan as a 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 Proteins change from a liquid or semiliquid state to a drier, solid state.
Pigment The matter in cells and tissue that gives them their color.
Caramelization The process of cooking sugar to high temperatures.
Bake To use dry heat in a closed environment, usually in an oven and no fat or liquid is added during the cooking process.
Carryover Cooking The cooking that takes place after you remove something from its heat source.
Smoking A form of cooking that uses low heat, long cooking times, and wood smoke for flavor.
Roasting To use dry heat in a closed environment to cook food.
Sear To quickly brown the outside of food at the start of the cooking process.
Basting Moistening foods with melted fats, pan drippings, or another liquid during the cooking time.
Open-Spit Roasting To roast food over an open fire.
Sauteing A quick, dry cooking technique that uses a small amount or oil in a shallow pan to cook foods.
Stir-Frying A dry cooking technique that is similar to sauteing.
Wok A large pan with sloping sides that is used to saute or stir-fry foods.
Frying A dry-heat cooking technique in which foods are cooked in larger amounts of hot fat or oil.
Dredging To coat foods with flour or finely ground crumbs.
Breading A coating made of eggs and crumbs.
Batter A semiliquid mixture that contains ingredients such as flour, milk, eggs, and seasonings.
Heat Lamp Uses light in the infrared spectrum to keep food warm during holding without becoming soggy.
Pan Fry Add 1/2-3/4 of oil in a pan, it should be hot enough to sizzle when food is added.
Deep Frying To cook foods by completely submerging them in heated fat or oil at temperatures between 350 and 375 Degrees.
Recovery Time The time it takes for the fat or oil to return to the present temperature after the food has been submerged.
Grilling To brush food lightly with oil, and place onto a grill.
Griddle A flat, solid plate of metal with a gas or electric heat source.
Broiling To cook food directly under a primary heat source. The temperature is controlled by how close the food is to the heat source.
Boililng A moist cooking technique in which you bring a liquid, such as water or stock to the boiling point and keep it at that temperature while the food cooks.
Boiling Point When liquid reaches 212 at Sea Level.
Convection The liquid closest to the bottom of the pan is heated and rises to the top.
Blanching Using the boiling method to partially cook foods to change the flavor and keep the color.
Shocking Briefly plunging food that has been blanched into ice water to stop the cooking process.
Parboiling Foods that are put into boiling water and partially cooked.
Simmering To cook foods slowly and steadily in a slightly cooler liquid that is heated from 184-200 Degrees.
Reduce Decrease volume of a liquid.
Poach To cook food in a flavorful liquid between 150-185 Degrees. This is a gentler method of moist cooking than simmering.
Steaming Cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight-fitting lid.
Braising A long, slow cooking process. It can make tough cuts of meat more tender.
Deglaze To add a small amount of liquid such as stock or water to a pan to loosen brown bits of food after searing or sauteing.
Stewing Completely covering food with liquid in this combination cooking technique.
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