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Cooking Terms

Dry and Moist Heat Cooking - Chapter 4

DefinitionCOOKING METHOD
EXCELLENT FOR COOKING SMALLER PIECES OF FOOD COOKED ON GRILL ABOVE THE HEAT SOURCE grilling
Rapid cooking method that uses high heat from a source located above the food broiling
cook food by surrounding the items with hot, dry air in the oven, usuallly beef and pork roast
A form of grilling that is basted repeatedly with a sauce during grilling barbeque
Cooking food in oven without liquid usually bread, fish, chicken cookies and pies bake
Cook foods rapidly in small amount of fat over relatively high heat saute
Usually meats and fresh vegetables cut into bite sized pieces, cooked in a small amount of fat and stirred constantly with a spoon or spatula during cooking stir fry
Foods coated with batter or breading and then cooked in oil over less intense heat pan fry
Also called French frying, food is battered or breaded and completely covered in fat and fried until done deep fat frying
foods cooked by using a combination of steam and a liquid bath, best suited for foods that are portioned sized shallow poaching
Cook foods in liquid that has reached a temperature of 212 boiling
Food is completely submerged in water that is kept at a contatant temperature between 160 - 180. The surface of the liquid should show some motion but no air bubbles poaching
For less tender cuts of meat. Food is cooked between temperatures of 185 - 200. Bubbles just gently rise to the surface of the liquid. simmering
Food is placed in pot of cold water and the liquid is brought to a boil. The food is boiled a short period of time and food is not cooked all the way. Food is rinsed in cold water. Blanching is used to prep vegetables blanching
Food items are first seared in hot oil then slowly cooked tightly covered in small amount of liquid usually in oven or covered on stovetop brazing
Main food item is first cut into bite size pieces that are blanced or seared then completely covered in liquid and simmered stewing
Created by: carey-jo
 

 



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