Cooking Terms
| Description: | Kitchen Basics - Chapter 4 |
| Category: | Unfinished |
| Created by: | carey-jo on 2006-09-17 |
| Cooking Term | Definition |
| 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 |
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