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Cooking methods
Words and definitions
| Term | Definition |
|---|---|
| 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
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