Culinary II- Culinary Essentials:Chapter 15 Vocabulary
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
|
|
||||
|---|---|---|---|---|---|
| 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.
🗑
|
Review the information in the table. When you are ready to quiz yourself you can hide individual columns or the entire table. Then you can click on the empty cells to reveal the answer. Try to recall what will be displayed before clicking the empty cell.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
To hide a column, click on the column name.
To hide the entire table, click on the "Hide All" button.
You may also shuffle the rows of the table by clicking on the "Shuffle" button.
Or sort by any of the columns using the down arrow next to any column heading.
If you know all the data on any row, you can temporarily remove it by tapping the trash can to the right of the row.
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Created by:
deleted user
Popular Culinary Arts sets