Kitchen Basics - Chapter 4
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| Cooking Term |
 |
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| 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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