Words and definitions
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| Dry cooking technique | Cooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat
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| Evaporate | To escape as vapor
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| Moist cooking technique | Uses liquid instead of oil to create the heat energy that is needed to cook the food
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| Combination cooking | Uses both moist and dry cooking techniques
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| Coagulate | When proteins change from a liquid of semiliquid state to a drier, solid state
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| Pigment | The matterin cells and tissue that gives them their color
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| Caramelization | The process of cooking sugar to high temperatures to create aroma and flavor
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| Bake | Cook with dry heat in a colsed environment, usually an oven. No fat or liquid is used
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| Carryover cooking | The cooking that takes place after you remove something from a heat source
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| Smoking | A form of cooking using low heat, long cooking times, and wood smoke for flavor
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| Roasting | Cooking method that uses dry heat in a closed environment.
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| Sear | To quickly brown food at the start of the cooking process
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| Basting | Moistening foods with melted fats, pan drippings, or another liquid during cooking
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| Open-spit roast | To roast food over an open fire
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| Sautéing | A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan
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| Stir-frying | A dry cooking technique similar to sautéing done with a wok
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| Wok | A large pan with sloping sides
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| Frying | Cooking foods in hot fat or oil
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| Dredging | Coating foods with flour; coating poultry parts with seasoned flour
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| Breading | A coating made of eggs and crumbs
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| Batter | A semiliquid mixture that contains ingredients such as flour, milk,eggs, and seasonings
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| Heat lamp | A lamp that uses light in the infrared spectrum to keep food warm during holding
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| Pan-fry | To cook by heating a moderate amount of fat in a pan before adding food
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| Deep-fried | To cook foods by completely submerging them in heated fat or oil
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| Recovery time | The time it takes for the fat or oil to return to the preset temperature after the food has been submerged
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| Grilling | A cooking method that places food on a heated grill
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| Griddle | A flat, solid plate of metal with gas or electric source
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| Broiling | To cook food directly under under a primary heat source
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Created by:
miriam31197
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