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Food Basics 7 (CSCA)

CSCA - Dry Heat Cookery

BROILING Using heat from above.
DEEP FAT FRYING Submerging food in large amounts of oil. Heated to 375ºF.
DRY HEAT COOKERY Cooking without moisture. Applying heat directly; radiant, convection and conduction.
ESPAGNOLE Mother sauce made from veal stock. The roux browned with mirepoix. Use clarified butter.
PAN BROILING Heat sources from below; uses little to no fat.
PAN FRYING Using small amounts of fat from ⅟₁₆-inch for sautéing, ⅛-inch for dredged meat, ¼-inchfor breaded meat (Anglaise).
ROASTING Done in an oven and never covered. Should be cooked at high temperature, then lowered from high temperature.
SAUTE Literally means “to jump.” To cook quickly in a small amount of fat.
Created by: CSCAStudy