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?
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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?
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What is the dry-heat cooking method usually used for breads, pastries, veggies, and fish?
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What is the wet cooking method usually used on veggies before shocking?
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What is the combo cooking method where foods are first browned in hot fat and then slow-cooked in a small amount of liquid?
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What is the moist heat cooking method using convection to transfer heat from a hot liquid to food submerged in it?
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What is the dry heat cooking method where foods are cooked by heat radiating from an overhead source?
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What is the dry heat cooking method in which foods are cooked in hot fat, including sautéing and deep frying?
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What is the dry heat cooking method where foods are cooked by heat radiating from a source below the cooking surface?
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What are the two methods of dry heat cooking using conduction to transfer heat?
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What is the moist heat cooking method involving cooking food submerged in hot liquid at a temperature between 160-180 degrees?
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What is the dry heat cooking method that heats food by surrounding it with hot, dry air?
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What is the dry heat cooking method usually applied to poultry, game, meat, and veggies?
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What is the dry heat cooking method that uses conduction to transfer heat from a hot pan to food?
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What is the wet cooking method to heat a liquid, usually milk, just below the boiling point?
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What is the dry heat cooking method that browns food quickly over high heat?
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What is the moist heat cooking method using convection to transfer heat from hot liquid to food at 185-205 degrees?
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What is the moist heat cooking method where steam transfers heat to food?
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What is the combo cooking method similar to braising but involves smaller pieces of meat that are first blanched/browned?
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What is the term for moistening food during cooking with melted fat or other liquids to prevent drying and add flavor?
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What mixing method involves vigorously agitating foods to incorporate air or develop gluten?
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What is the coating of bread, cracker, crumb, or cornmeal applied to foods for frying?
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What is the term for foods cut into cubes of 1/8 inch x 1/8 inch x 1/8 inch?
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What is the cut of meat that includes part of the rib?
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What is the term for cutting food into pieces when uniformity of size and shape aren't important?
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What mixing method involves vigorously combining softened fat and sugar to incorporate air?
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What is the action of cutting food into small cubes with 6 equal sides?
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What is the term for coating food with flour or finely ground crumbs before cooking?
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Study Notes
Cooking Methods
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Baking: Involves cooking food using hot dry air in an enclosed space, suitable for breads, pastries, vegetables, and fish.
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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.
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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.
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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.
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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.
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Broiling: A dry heat cooking method that cooks food using heat radiating from an overhead source.
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Frying: Involves cooking food in hot fat, encompassing techniques like sautéing, stir-frying, deep-frying, and pan-frying.
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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.
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Pan-Broiling and Frying: Both involve direct conduction heat transfer to foods on the cooking surface.
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Poaching: A moist heat method where food is submerged in water at temperatures ranging from 160-180 degrees Fahrenheit.
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Roasting: A dry heat method that cooks food by surrounding it with hot, dry air; applicable to poultry, game, meat, and vegetables.
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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.
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Scalding: A wet cooking method for heating liquids, typically milk, just below boiling point.
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Searing: Involves quickly browning food over high heat.
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Simmering: A moist heat method transferring heat from hot liquid to food submerged in it, typically at temperatures between 185-205 degrees Fahrenheit.
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Steaming: A moist heat method utilizing convection, where food is placed above boiling liquid in a basket or rack, cooking it with steam.
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Stew: Similar to braising but uses smaller pieces of meat that are blanched or browned before being cooked in liquid.
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Basting: Involves moisten food during cooking with melted fat, pan drippings, or sauces to prevent drying and enhance flavor.
Mixing Techniques
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Beating: A mixing method that vigorously incorporates air or develops gluten using a spoon or an electric mixer.
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Breading: The process of coating food with breadcrumbs, cracker crumbs, or cornmeal before frying or baking.
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Brunoise: Refers to food cut into small cubes of 1/8 inch per side, often used for garnishing.
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Chop: A cut of meat that may include parts of the rib; can refer to cutting food into pieces without regard for uniformity.
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Creaming: A mixing method that combines softened fat and sugar vigorously to incorporate air.
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Dice: The process of cutting food into uniform small cubes, typically with six equal sides.
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Dredging: Coating food with flour or finely ground crumbs before sautéing, frying, or breading.
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Folding: A gentle mixing technique that incorporates lighter ingredients into heavier mixtures by carefully lifting and turning them.
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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.