Dry-Heat Cooking Methods Flashcards
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Questions and Answers

What cooking method uses a small amount of oil or fat in a shallow pan over relatively high heat?

  • Baking
  • Broiling
  • Roasting
  • Sautéing (correct)

    • 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?

    <p>Baking</p> Signup and view all the answers

    What is the name of the cooking method where food is submerged in hot liquid fat?

    <p>Deep frying</p> Signup and view all the answers

    What cooking technique involves preparing food quickly at high heat in a wok?

    <p>Stir frying</p> Signup and view all the answers

    What cooking method uses minimal oil, typically just enough to lubricate the pan?

    <p>Pan frying</p> Signup and view all the answers

    Food cooked using dry heat can lose moisture and become dry.

    <p>True</p> Signup and view all the answers

    Foods prepared using dry heat must be naturally tough.

    <p>False</p> Signup and view all the answers

    What is 'marinating'?

    <p>Soaking an item in a combination of wet and dry ingredients to provide flavor and moisture</p> Signup and view all the answers

    Match the following dry heat cooking methods with their categories:

    <p>Broiling = Without fat Grilling = Without fat Sautéing = With fat and oil Deep frying = With fat and oil</p> Signup and view all the answers

    What happens to the exterior of roasted food?

    <p>It becomes golden brown</p> Signup and view all the answers

    What describes the interior of roasted food?

    <p>Moist and tender</p> Signup and view all the answers

    Which of the following foods can be baked or roasted?

    <p>Fish</p> Signup and view all the answers

    What is the job of fat in sautéing?

    <p>Adds flavor</p> Signup and view all the answers

    Name some common items that are often sautéed.

    <p>Meat strips, chicken, and fish</p> Signup and view all the answers

    What is the first step in sautéing?

    <p>Heat the pan first</p> Signup and view all the answers

    Before stir-frying, how should meats and fresh vegetables be prepared?

    <p>Cut into bite-sized pieces</p> Signup and view all the answers

    What is the proper way to deep fry food?

    <p>Bread or batter coat it</p> Signup and view all the answers

    What constitutes a batter?

    <p>Combines dry and wet ingredients</p> Signup and view all the answers

    How is breading different from batter?

    <p>Same components, not blended together</p> Signup and view all the answers

    What percentage of flavor in deep-fried food comes from the oil?

    <p>35%</p> Signup and view all the answers

    What does it mean when an item 'floats' in oil during deep frying?

    <p>The item rises to the surface and appears golden brown</p> Signup and view all the answers

    What does 'doneness' indicate in cooking?

    <p>The item is cooked to the desired level</p> Signup and view all the answers

    What is recovery time in frying?

    <p>Amount of time it takes oil to reheat after food is added</p> Signup and view all the answers

    What is the smoking point of fats?

    <p>Temperature at which fats begin to smoke</p> Signup and view all the answers

    What is caramelization?

    <p>The process of cooking sugar to high temperatures</p> Signup and view all the answers

    How does roasting differ from baking?

    <p>Takes longer and is done in the oven</p> Signup and view all the answers

    What does cornstarch or arrowroot function as in cooking?

    <p>Thickening compounds</p> Signup and view all the answers

    What is carryover cooking?

    <p>Cooking done after food is removed from the heat source</p> Signup and view all the answers

    What is the best type of oil to use when frying?

    <p>Neutral flavor and color with a low smoke point</p> Signup and view all the answers

    What type of foods are suitable for sautéing?

    <p>Delicate, fragile foods that cook fast</p> Signup and view all the answers

    What is the dry cooking technique?

    <p>Cooking techniques that use oil, fat, or metal to transfer heat</p> Signup and view all the answers

    What does stir-fry refer to?

    <p>Similar to sautéing but done in a wok</p> Signup and view all the answers

    What is a wok?

    <p>A large pan with sloping sides</p> Signup and view all the answers

    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!

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