Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Cooking methods

Words and definitions

Dry cooking technique Cooking technique that uses oil, fat, the radiation of hot air, or metal to transfer heat
Evaporate To escape as vapor
Moist cooking technique Uses liquid instead of oil to create the heat energy that is needed to cook the food
Combination cooking Uses both moist and dry cooking techniques
Coagulate When proteins change from a liquid of semiliquid state to a drier, solid state
Pigment The matterin cells and tissue that gives them their color
Caramelization The process of cooking sugar to high temperatures to create aroma and flavor
Bake Cook with dry heat in a colsed environment, usually an oven. No fat or liquid is used
Carryover cooking The cooking that takes place after you remove something from a heat source
Smoking A form of cooking using low heat, long cooking times, and wood smoke for flavor
Roasting Cooking method that uses dry heat in a closed environment.
Sear To quickly brown food at the start of the cooking process
Basting Moistening foods with melted fats, pan drippings, or another liquid during cooking
Open-spit roast To roast food over an open fire
Sautéing A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan
Stir-frying A dry cooking technique similar to sautéing done with a wok
Wok A large pan with sloping sides
Frying Cooking foods in hot fat or oil
Dredging Coating foods with flour; coating poultry parts with seasoned flour
Breading A coating made of eggs and crumbs
Batter A semiliquid mixture that contains ingredients such as flour, milk,eggs, and seasonings
Heat lamp A lamp that uses light in the infrared spectrum to keep food warm during holding
Pan-fry To cook by heating a moderate amount of fat in a pan before adding food
Deep-fried To cook foods by completely submerging them in heated fat or oil
Recovery time The time it takes for the fat or oil to return to the preset temperature after the food has been submerged
Grilling A cooking method that places food on a heated grill
Griddle A flat, solid plate of metal with gas or electric source
Broiling To cook food directly under under a primary heat source
Created by: miriam31197