To cook surrounding with hot, dry air. Usually refers to breads, pastries, vegetables and fish.

Verb-to cook food by surrounding with hot, dry air in an oven or on a spit over an open fire. Usually refers to meat.Noun-the food that has been cooked this way.

To cook on a solid flat surface called a griddle.

To cook over an open grid with radiant heat below.

To cook with radiant heat from above.

Not really broiling, but produces a similar result. To cook uncovered in a saute pan or skillet (often non-stick) with little or no fat over high heat.

Verb-to cook quickly in a hot pan with a small amount of fat. "to jump."Noun-generic term applying to preparations.

To cook in a moderate amount of fat in an uncovered pan over moderate heat.

To cook an item partially or very briefly in boing water or hot fat. (Usually a preparation technique to loosen peels from vegetables, fruits, and nuts, to partially cook French fries or other foods, to prepare for freezing, to remove undesirable flavors.

Can be started with cold water-leeches out excess fat, salt, blood. Green vegetables should be blanched uncovered in small batches in a large amount of salted boiling water to retain chlorophyll. Use instead of steaming. Shock in ice water bath, drain.

To cook gently in water or other liquid that is not actually boiling. 160-180F (71-82C), bubbles breaking at the bottom of the pot.

To cook in water or other liquid that is gently bubbling about 185-200F (85-93C). Bubbles breaking the surface.

To cook in water or other liquid that is bubbling rapidly, about 212F (100C) at sea level and at normal pressure.

To cook by simmering or boiling until the quantity is decreased; often done to concentrate flavors.

To cook by direct contact with steam.

To cook with no color, in small amount of fat, over low heat, sometimes covered.

1)To simmer a food or foods in a small amount of liquid that is usually served with the food as a sauce. 2) A dish cooked by stewing, frequently one in which the main ingredients are cut in small pieces.

To cook covered in a small amount of liquid, usually after preliminary browning.

To use both moist and dry cooking techniques.

Help

Options

focusNode

Didn't know it?
click below

Knew it?
click below

Don't Know

Remaining cards (0)

Know

retry

shuffle

restart

0:00

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

Vocabulary of cooking methods

Question	Answer
Bake	To cook surrounding with hot, dry air. Usually refers to breads, pastries, vegetables and fish.
Roast	Verb-to cook food by surrounding with hot, dry air in an oven or on a spit over an open fire. Usually refers to meat.Noun-the food that has been cooked this way.
Griddle	To cook on a solid flat surface called a griddle.
Grill	To cook over an open grid with radiant heat below.
Broil	To cook with radiant heat from above.
Pan Broil	Not really broiling, but produces a similar result. To cook uncovered in a saute pan or skillet (often non-stick) with little or no fat over high heat.
Saute	Verb-to cook quickly in a hot pan with a small amount of fat. "to jump."Noun-generic term applying to preparations.
Pan Fry	To cook in a moderate amount of fat in an uncovered pan over moderate heat.
Deep Fry	To cook submerged in hot fat.
Blanch	To cook an item partially or very briefly in boing water or hot fat. (Usually a preparation technique to loosen peels from vegetables, fruits, and nuts, to partially cook French fries or other foods, to prepare for freezing, to remove undesirable flavors.
Blanch 2	Can be started with cold water-leeches out excess fat, salt, blood. Green vegetables should be blanched uncovered in small batches in a large amount of salted boiling water to retain chlorophyll. Use instead of steaming. Shock in ice water bath, drain.
Poach	To cook gently in water or other liquid that is not actually boiling. 160-180F (71-82C), bubbles breaking at the bottom of the pot.
Simmer	To cook in water or other liquid that is gently bubbling about 185-200F (85-93C). Bubbles breaking the surface.
Boil	To cook in water or other liquid that is bubbling rapidly, about 212F (100C) at sea level and at normal pressure.
Reduce	To cook by simmering or boiling until the quantity is decreased; often done to concentrate flavors.
Steam	To cook by direct contact with steam.
Sweat	To cook with no color, in small amount of fat, over low heat, sometimes covered.
Stew	1)To simmer a food or foods in a small amount of liquid that is usually served with the food as a sauce. 2) A dish cooked by stewing, frequently one in which the main ingredients are cut in small pieces.
Braise	To cook covered in a small amount of liquid, usually after preliminary browning.
Combination	To use both moist and dry cooking techniques.

Created by: Culinary Arts

"Know" box contains:
Time elapsed:
Retries: