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Culinary Arts 2
Definitions
| Term | Definition |
|---|---|
| Dry cooking technique | uses oil , fat , the radiation of hot air , or metal to transfer heat. |
| evaporate | means that a liquid escapes from a pan as a 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 |
| coaqulate | to change from a liquid or semi liquid state to a drier, solid state |
| bake | you use dry heat in a closed environment, usually an oven. |
| carryover cooking | the cooking that takes place after you remove something from its heat source |
| smoking | is a form of cooking that uses low heat, long cooking times, and wood smoke for flavor. |
| roasting | uses dry heat in a closed environment to cook food. |
| sear | means to quickly brown the outside of food at start of the cooking process. |
| basting | involves moistening foods with melted fats, pan drippings, or another liquid during the cooking time. |
| open spit roasting | roast food over a open fire usually using a metal rod or a long skewer |
| sauteing | is a quick dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods |
| stir frying | is a dry cooking technique that is similar to sauteing |
| wok | is a large pan with sloping sides. |
| dredging | means to coat food with flour or finely ground crumbles. |
| breading | coating made with eggs and crumbs |
| batter | is a semi liquid mixture that contains ingredients such as flour milk, eggs, and seasonings. |
| heat lamp | uses light in the infrared spectrum to keep food warm during holding without becoming soggy |
| pan fry | heat a moderate amount in a pan before adding food |
| deep frying | means to cook foods by completely submerging in heated fat or oil temperatures between 350 or 375 degrees |
| recovery time | is the time it takes for the fat or oil to return to the preset temperature after the food has been submerged |
| grilling | is often used for tender foods that cook relatively quickly. |
| griddle | is a flat solid plate of metal with a gas or electric heat source |
| broiling | means to cook food under a direct heating primary source |
| boiling | is a moist cooking technique in which you bring a liquid such as water or stock to a boiling point to keep it at temperature while the food cooks. |
| boiling point | temperature at which a liquid boils of water is 212 degrees at sea level |
| convection | the liquid closest to the bottom of the pan is heated and rises to the top |
| blanching | quick way to change the flavor and keep the color in foods |
| shocking | make sure foods stop cooking as soon as you remove it from the liquid briefly plunge the food into ice |
| parboiling | foods are put into boiling water and partially cooked |
| simmering | food cooks slowly and steadily in a slight cooler liquid that is heated fro 185 degrees to 200 degrees |
| reduce | decrease the volume of a liquid |
| poach | means to cook food in a flavorful liquid between 150 degrees and 185 degrees. |
| steaming | means cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight fitting lid |
| braising | is a long slow cooking process |
| deglaze | means to add a small amount of liquid such as stock or water to a pan to loosen brown bits of food after searing or sauteing |
| stewing | is another combination cooking technique |
Created by:
princess_loyal98