Questions and Answers
What cooking method uses a small amount of oil or fat in a shallow pan over relatively high heat?
What is the cooking method called that generally requires longer cooking times, often used with large cuts of meat?
Roasting
What rapid cooking method uses high heat from above the food?
Broiling
What cooking method uses prolonged dry heat acting by convection?
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What is the name of the cooking method where food is submerged in hot liquid fat?
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What cooking technique involves preparing food quickly at high heat in a wok?
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What cooking method uses minimal oil, typically just enough to lubricate the pan?
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Food cooked using dry heat can lose moisture and become dry.
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Foods prepared using dry heat must be naturally tough.
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What is 'marinating'?
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Match the following dry heat cooking methods with their categories:
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What happens to the exterior of roasted food?
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What describes the interior of roasted food?
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Which of the following foods can be baked or roasted?
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What is the job of fat in sautéing?
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Name some common items that are often sautéed.
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What is the first step in sautéing?
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Before stir-frying, how should meats and fresh vegetables be prepared?
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What is the proper way to deep fry food?
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What constitutes a batter?
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How is breading different from batter?
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What percentage of flavor in deep-fried food comes from the oil?
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What does it mean when an item 'floats' in oil during deep frying?
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What does 'doneness' indicate in cooking?
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What is recovery time in frying?
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What is the smoking point of fats?
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What is caramelization?
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How does roasting differ from baking?
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What does cornstarch or arrowroot function as in cooking?
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What is carryover cooking?
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What is the best type of oil to use when frying?
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What type of foods are suitable for sautéing?
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What is the dry cooking technique?
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What does stir-fry refer to?
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What is a wok?
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Study Notes
Dry-Heat Cooking Methods
- Sautéing involves using a small amount of oil or fat in a shallow pan over high heat, with ingredients often cut into small pieces for quicker cooking.
- Roasting is a slow cooking method best suited for large cuts of meat, whole birds, or fish, requiring longer cooking times.
- Broiling utilizes high heat from a source located above the food, achieving rapid cooking.
- Baking employs prolonged dry heat, typically in an oven, relying on convection rather than thermal radiation.
- Deep frying entails submerging food in hot liquid fat, producing crispy textures.
- Stir frying consists of quickly preparing food at high heat in a wok while stirring continuously.
- Pan frying uses minimal oil, just enough to lubricate the pan, allowing for a crispy exterior without deep immersion.
- Foods cooked using dry heat can be prepared either by direct heat (e.g., grilling) or indirect heat (e.g., baking in an oven).
- Dry heat cooking can result in moisture loss in some foods, potentially making them dry.
- Foods for dry heat cooking should be naturally tender or have moisture added.
Techniques and Processes
- Marinating incorporates moisture and flavor by soaking food in a blend of wet and dry ingredients.
- Dry heat cooking methods without fat include broiling, grilling, roasting, and baking.
- Methods with fat and oil involve sautéing, pan-frying, stir-frying, and deep-frying.
- Broiling results in browned food tops, ideal for tender cuts of meat, poultry, fish, and certain fruits and vegetables.
- Roasting and baking utilize hot, dry air to cook food, where juices create a natural sauce as they steam from the heat.
Cooking Characteristics
- Baking can be done covered or uncovered; uncovered baking develops a golden brown color on food.
- The exterior of roasted foods typically appears golden brown, while the interior remains moist and tender.
- Foods suitable for baking and roasting include fish, tender meats, poultry, and various fruits and veggies.
- In sautéing, the fat primarily adds flavor, with common items including meat strips, chicken, and fish.
- Proper sautéing requires preheating the pan and then adding just enough fat to lightly coat the bottom.
Important Considerations in Cooking
- For stir frying, ingredients like meats and fresh vegetables should be cut into bite-sized pieces.
- To deep fry food, it must be breaded or coated before immersion in hot fat until done.
- Batter combines dry and wet ingredients, while breading consists of the same components but kept separate.
- Approximately 35% of the flavor in deep-fried food comes from the oil used in cooking.
- The term float refers to food rising to the surface of the oil, indicating it is cooked to a golden brown.
- Recovery time is the duration required for oil to reheat to the proper cooking temperature after food is added.
- The smoking point signifies the temperature at which fats and oils begin to smoke, indicating breakdown.
- Caramelization is the process of cooking sugar to high temperatures, influencing food flavor.
- Carryover cooking occurs after the food is removed from the heat source, continuing to cook from residual heat.
Tools and Materials
- The best oil for frying has a neutral flavor, color, and an appropriate smoke point to prevent breakdown during cooking.
- The wok is a large pan with sloping sides, typically used in stir frying, which allows for quick, high-heat cooking.
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Description
Test your knowledge of various dry-heat cooking methods with these flashcards. Learn definitions and techniques for sautéing, roasting, and broiling. Perfect for culinary students or home cooks looking to enhance their skills!
