Questions and Answers
What is a dry-heat cooking method where foods are surrounded by hot dry air in a closed environment?
What is the dry heat cooking method created by burning wood or charcoals?
bbq
What is the tangy tomato or vinegar-based sauce used on grilled food?
bbq
What is the wet cooking method used by partially cooking food in boiling water or hot fat?
Signup and view all the answers
What is the dry-heat cooking method usually used for breads, pastries, veggies, and fish?
Signup and view all the answers
What is the wet cooking method usually used on veggies before shocking?
Signup and view all the answers
What is the combo cooking method where foods are first browned in hot fat and then slow-cooked in a small amount of liquid?
Signup and view all the answers
What is the moist heat cooking method using convection to transfer heat from a hot liquid to food submerged in it?
Signup and view all the answers
What is the dry heat cooking method where foods are cooked by heat radiating from an overhead source?
Signup and view all the answers
What is the dry heat cooking method in which foods are cooked in hot fat, including sautéing and deep frying?
Signup and view all the answers
What is the dry heat cooking method where foods are cooked by heat radiating from a source below the cooking surface?
Signup and view all the answers
What are the two methods of dry heat cooking using conduction to transfer heat?
Signup and view all the answers
What is the moist heat cooking method involving cooking food submerged in hot liquid at a temperature between 160-180 degrees?
Signup and view all the answers
What is the dry heat cooking method that heats food by surrounding it with hot, dry air?
Signup and view all the answers
What is the dry heat cooking method usually applied to poultry, game, meat, and veggies?
Signup and view all the answers
What is the dry heat cooking method that uses conduction to transfer heat from a hot pan to food?
Signup and view all the answers
What is the wet cooking method to heat a liquid, usually milk, just below the boiling point?
Signup and view all the answers
What is the dry heat cooking method that browns food quickly over high heat?
Signup and view all the answers
What is the moist heat cooking method using convection to transfer heat from hot liquid to food at 185-205 degrees?
Signup and view all the answers
What is the moist heat cooking method where steam transfers heat to food?
Signup and view all the answers
What is the combo cooking method similar to braising but involves smaller pieces of meat that are first blanched/browned?
Signup and view all the answers
What is the term for moistening food during cooking with melted fat or other liquids to prevent drying and add flavor?
Signup and view all the answers
What mixing method involves vigorously agitating foods to incorporate air or develop gluten?
Signup and view all the answers
What is the coating of bread, cracker, crumb, or cornmeal applied to foods for frying?
Signup and view all the answers
What is the term for foods cut into cubes of 1/8 inch x 1/8 inch x 1/8 inch?
Signup and view all the answers
What is the cut of meat that includes part of the rib?
Signup and view all the answers
What is the term for cutting food into pieces when uniformity of size and shape aren't important?
Signup and view all the answers
What mixing method involves vigorously combining softened fat and sugar to incorporate air?
Signup and view all the answers
What is the action of cutting food into small cubes with 6 equal sides?
Signup and view all the answers
What is the term for coating food with flour or finely ground crumbs before cooking?
Signup and view all the answers
Study Notes
Cooking Methods
-
Baking: Involves cooking food using hot dry air in an enclosed space, suitable for breads, pastries, vegetables, and fish.
-
BBQ: A dry heat cooking method created by burning wood or charcoal; also refers to a tangy tomato or vinegar-based sauce used on grilled foods.
-
Blanching: A wet cooking method where food is partially cooked in boiling water or hot fat, primarily to assist preparation and remove undesirable flavors; commonly used on vegetables before shocking.
-
Braising: A combination cooking method where food is first browned in fat and then slow-cooked in a small amount of liquid, utilizing both simmering and steaming techniques.
-
Boiling: A moist heat cooking method that uses convection to cook food submerged in hot liquid at 212 degrees Fahrenheit, which cooks food faster than poaching or simmering.
-
Broiling: A dry heat cooking method that cooks food using heat radiating from an overhead source.
-
Frying: Involves cooking food in hot fat, encompassing techniques like sautéing, stir-frying, deep-frying, and pan-frying.
-
Grilling: A dry heat cooking method featuring food cooked by heat radiating from a source beneath the cooking surface, which can be generated by various fuels.
-
Pan-Broiling and Frying: Both involve direct conduction heat transfer to foods on the cooking surface.
-
Poaching: A moist heat method where food is submerged in water at temperatures ranging from 160-180 degrees Fahrenheit.
-
Roasting: A dry heat method that cooks food by surrounding it with hot, dry air; applicable to poultry, game, meat, and vegetables.
-
Sautéing: Uses conduction to transfer heat from a hot pan to food with a small amount of fat and is usually executed over high heat.
-
Scalding: A wet cooking method for heating liquids, typically milk, just below boiling point.
-
Searing: Involves quickly browning food over high heat.
-
Simmering: A moist heat method transferring heat from hot liquid to food submerged in it, typically at temperatures between 185-205 degrees Fahrenheit.
-
Steaming: A moist heat method utilizing convection, where food is placed above boiling liquid in a basket or rack, cooking it with steam.
-
Stew: Similar to braising but uses smaller pieces of meat that are blanched or browned before being cooked in liquid.
-
Basting: Involves moisten food during cooking with melted fat, pan drippings, or sauces to prevent drying and enhance flavor.
Mixing Techniques
-
Beating: A mixing method that vigorously incorporates air or develops gluten using a spoon or an electric mixer.
-
Breading: The process of coating food with breadcrumbs, cracker crumbs, or cornmeal before frying or baking.
-
Brunoise: Refers to food cut into small cubes of 1/8 inch per side, often used for garnishing.
-
Chop: A cut of meat that may include parts of the rib; can refer to cutting food into pieces without regard for uniformity.
-
Creaming: A mixing method that combines softened fat and sugar vigorously to incorporate air.
-
Dice: The process of cutting food into uniform small cubes, typically with six equal sides.
-
Dredging: Coating food with flour or finely ground crumbs before sautéing, frying, or breading.
-
Folding: A gentle mixing technique that incorporates lighter ingredients into heavier mixtures by carefully lifting and turning them.
Studying That Suits You
Use AI to generate personalized quizzes and flashcards to suit your learning preferences.
Description
Test your knowledge of culinary terms with these flashcards. Each card presents a specific cooking method or sauce and their definitions, helping you deepen your understanding of cooking techniques. Ideal for culinary students and cooking enthusiasts alike.
