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Kitchen Basics - Chapter 4

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Cooking Term
Definition
Combination cooking   Uses both dry and moist heat cooking  
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Dry heat cooking   Food is prepared without liquid added with or without fat  
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Moist heat cooking   Uses liquid or steam to cook foods  
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Baste   Moisten food during cooking with pan drippings, sauce or othe liquid  
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Wok   A bowl shaped pan used in stir frying  
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Swimming method   A frying method where food is dropped in hot oil to cook and is done when food swims to surface  
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Basket method   A frying method used to describe food placed in basket and lowered in hot oil  
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Double basket method   food items are placed in basket with basket on top to keep food from floating to top  
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Recovery time   the amount of time it takes oil to reheat to correct temperature once food is added  
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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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