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Cooking Terms

Kitchen Basics - Chapter 4

Cooking TermDefinition
Combination cooking Uses both dry and moist heat cooking
Dry heat cooking Food is prepared without liquid added with or without fat
Moist heat cooking Uses liquid or steam to cook foods
Baste Moisten food during cooking with pan drippings, sauce or othe liquid
Wok A bowl shaped pan used in stir frying
Swimming method A frying method where food is dropped in hot oil to cook and is done when food swims to surface
Basket method A frying method used to describe food placed in basket and lowered in hot oil
Double basket method food items are placed in basket with basket on top to keep food from floating to top
Recovery time the amount of time it takes oil to reheat to correct temperature once food is added
Smoking point Themperature at which fats and oils begin to smoke which means that the fat has begun to break down
Created by: carey-jo
 

 



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