Kitchen Basics - Chapter 4

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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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