Culinary II- Culinary Essentials:Chapter 15 Vocabulary
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each of the black spaces below before clicking
on it to display the answer.
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| show | Uses oil, fat, the radiation of hot air, or metal to transfer heat.
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| show | A liquid escapes from a pan as a vapor.
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| Moist Cooking Technique | show 🗑
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| show | Uses both moist and dry cooking techniques.
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| show | Proteins change from a liquid or semiliquid state to a drier, solid state.
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| show | The matter in cells and tissue that gives them their color.
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| Caramelization | show 🗑
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| Bake | show 🗑
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| show | The cooking that takes place after you remove something from its heat source.
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| Smoking | show 🗑
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| show | To use dry heat in a closed environment to cook food.
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| Sear | show 🗑
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| show | Moistening foods with melted fats, pan drippings, or another liquid during the cooking time.
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| show | To roast food over an open fire.
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| show | A quick, dry cooking technique that uses a small amount or oil in a shallow pan to cook foods.
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| Stir-Frying | show 🗑
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| Wok | show 🗑
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| show | A dry-heat cooking technique in which foods are cooked in larger amounts of hot fat or oil.
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| show | To coat foods with flour or finely ground crumbs.
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| show | A coating made of eggs and crumbs.
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| Batter | show 🗑
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| show | Uses light in the infrared spectrum to keep food warm during holding without becoming soggy.
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| Pan Fry | show 🗑
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| show | To cook foods by completely submerging them in heated fat or oil at temperatures between 350 and 375 Degrees.
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| show | The time it takes for the fat or oil to return to the present temperature after the food has been submerged.
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| Grilling | show 🗑
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| show | A flat, solid plate of metal with a gas or electric heat source.
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| Broiling | show 🗑
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| show | 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.
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| Boiling Point | show 🗑
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| show | The liquid closest to the bottom of the pan is heated and rises to the top.
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| show | Using the boiling method to partially cook foods to change the flavor and keep the color.
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| show | Briefly plunging food that has been blanched into ice water to stop the cooking process.
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| Parboiling | show 🗑
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| show | To cook foods slowly and steadily in a slightly cooler liquid that is heated from 184-200 Degrees.
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| Reduce | show 🗑
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| Poach | show 🗑
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| Steaming | show 🗑
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| show | A long, slow cooking process. It can make tough cuts of meat more tender.
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| show | 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.
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| Stewing | show 🗑
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