Podcast
Questions and Answers
What cooking method involves cooking food directly over a heat source on metal racks?
What cooking method involves cooking food directly over a heat source on metal racks?
- Stew
- Broil
- Bake
- Grill (correct)
Which term refers to the process of rapidly beating to incorporate air and increase volume?
Which term refers to the process of rapidly beating to incorporate air and increase volume?
- Beat
- Cream
- Whip (correct)
- Fold
What does the term 'Reconstitute' mean in cooking terminology?
What does the term 'Reconstitute' mean in cooking terminology?
- To beat rapidly
- To simmer in liquid
- To restore concentrated food (correct)
- To mix in fat
Which term means to mix with a fast, regular motion in cooking?
Which term means to mix with a fast, regular motion in cooking?
What is the temperature associated with 'Lukewarm' as described in cooking?
What is the temperature associated with 'Lukewarm' as described in cooking?
What does the term 'Caramelize' mean in cooking?
What does the term 'Caramelize' mean in cooking?
Which cooking method involves covering a bowl?
Which cooking method involves covering a bowl?
What does the term 'Dash' represent when used in cooking measurements?
What does the term 'Dash' represent when used in cooking measurements?
Which process involves pushing down, kneading, and stretching dough?
Which process involves pushing down, kneading, and stretching dough?
What does 'Lukewarm' temperature indicate when tested on your wrist?
What does 'Lukewarm' temperature indicate when tested on your wrist?
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Study Notes
Cooking Methods
- Baking: cooking food in an oven, surrounded by dry heat
- Broiling: cooking food directly under or above a very hot heat source (500°F)
- Grilling: cooking food directly over a heat source on metal rocks
Mixing and Blending
- Beating: mixing with a fast, regular motion
- Caramelizing: heating sugar or food containing sugar until it browns
- Cutting in: mixing in fat, like shortening or margarine
- Creaming: softening a fat like shortening or margarine
- Folding: combining ingredients by gently lifting
- Kneading: pushing down, kneading, and stretching a dough
- Whipping: beating rapidly to incorporate air and increase volume
Measurement and Temperature
- Dash: a tiny bit less than 1/8 teaspoon
- Lukewarm: a temperature of liquid that feels neutral when sprinkled on the wrist
Cooking Techniques
- Casserole: cooking in a covered bowl
- Double boiler: using two saucepans
- Paring: cutting off the outside covering
- Reconstituting: restoring concentrated food
- Stewing: simmering food in a small amount of liquid
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