the practice or skill of preparing food by combining, mixing, and heating ingredients

Gelatinization in cooking refers to the gelatinization of starch in which starch granules swell when heated in the presence of water.

browning that occurs when sugars are heated, resulting in a richer, more complex aroma and flavor

transfer of heat energy from one object to another through direct contact

when energy travels through liquids and glasess

transfer of heat energy through waves

quickly cooking an item in a small amount of hot fat over high heat

cooking food in a small amount of fat using low heat in order to soften the food without the browning

using hot fat to cook an item (using enough hot fat to cover an item halfway)

cooks food with hot fat where it is completely submerged in the hot fat

method that uses radiation from the heat source under the food

uses radiation from a heat source above the food

Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.

Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides

cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface:

In the culinary arts, the word poach means to cook something in liquid with a temperature ranging from 140°F to 180°F.

(of water or food) stay just below the boiling point while being heated:

Boiling is the cooking of foods in a liquid either at or brought to boiling point

Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok

Braising is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.

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Culinary Ch. 15

Terminology about cooking principles

Term	Definition
Cooking	the practice or skill of preparing food by combining, mixing, and heating ingredients
Gelatinization	Gelatinization in cooking refers to the gelatinization of starch in which starch granules swell when heated in the presence of water.
Caramelization	browning that occurs when sugars are heated, resulting in a richer, more complex aroma and flavor
Conduction	transfer of heat energy from one object to another through direct contact
Convection	when energy travels through liquids and glasess
Radiation	transfer of heat energy through waves
Sauteing	quickly cooking an item in a small amount of hot fat over high heat
Sweating	cooking food in a small amount of fat using low heat in order to soften the food without the browning
Panfrying	using hot fat to cook an item (using enough hot fat to cover an item halfway)
Deep Frying	cooks food with hot fat where it is completely submerged in the hot fat
Grilling	method that uses radiation from the heat source under the food
Broiling	uses radiation from a heat source above the food
Gratiner	Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.
roasting	Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides
baking	cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface:
poaching	In the culinary arts, the word poach means to cook something in liquid with a temperature ranging from 140°F to 180°F.
simmering	(of water or food) stay just below the boiling point while being heated:
boiling	Boiling is the cooking of foods in a liquid either at or brought to boiling point
steaming	Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok
braising	Braising is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.

Created by: ssydkp

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