1.1 Food Prep Basics ♨️ Flashcards
💧🌫 method of cooking in which heat is transferred by water, any water-
based liquid, or steam.
Moist-Heat Preparation
🥩🥬 It helps to soften the fibrous protein in meats and the cellulose in plants, making it more tender.
Moist-Heat Preparation
▪ reaching a temperature of 150°F (66°C)
▪ indicated by the appearance of
large bubbles on the bottom and
sides of a pan 🫧
▪ used with milk to improve its
function and to destroy bacteria 🥛
Scalding
▪ water is heated to a temperature of 160-180°F (71-82°C)
▪ food is partially or totally immersed🫗
▪ small, relatively motionless bubbles appear on the bottom of the pan 🫧
▪ used to prepare delicate foods (i.e.,
fish and eggs) 🐟🥚
Poaching
▪ water simmers at just below the boiling point (180°F or 82°C)
▪ characterized by gently rising bubbles that barely break the surface
▪ rice, soups, stews are boiled, then simmered until cooked 🍚🥘
▪ used to cook tough cuts of meat in
order to become tender 🥩
Simmering
▪ refers to simmering ingredients in a small to moderate amount of liquid, which often becomes a sauce as the food cooks. 🍲
▪ consists of chopped ingredients
place in a large casserole or stock
pot with water, stock, or other liquid
▪ small pieces
Stewing
▪ to generate a browner color and
better flavor, meats are sauteed before braising 🧆
▪ meats are braised first 1️⃣ before the addition of vegetables to preserve
their texture and flavor
▪ large pieces
Braising
▪ water must reach 212°F (100°C) at
sea level, a temperature at which water bubbles rapidly 🫧 rise and breaks on the surface
▪ used to cook tougher-textured
vegetables and dried pastas and
beans
Boiling
▪ to partially boil, but not fully cook, a food 🥩 “Sangkucha”
▪ used when food must be prepared in advance and finished to order
Parboiling
▪ sets the color of green vegetables;
loosens the skins of fruits, vegetables,
and nuts for peeling; and destroys
enzymes 🟢
Blanching
▪ heating of food by direct contact
with the steam generated by boiling water 🌫
▪ helps to retain texture, color, taste, and nutrients of vegetables
▪ en papillote – wrapping the food in
foil or parchment paper before
baking or grilling 🥟
Steaming
▪ A method of cooking in which heat is transferred by air, radiation, fat, or
metal.
▪ Higher temperatures are reached in
dry heat preparation (i.e., ovens can
reach up to 500°F or 260°C). 🧁
Dry Heat Preparation
▪ heating of food by hot air in an oven
▪ average baking temperature is 350
°F (177°C), but may range from 300
°F to 425°F (149°C to 219°C)
▪ affected by rack position and color
of the pan
Baking
🍖🥧🥞 Roasting large cuts of meat and large poultry, pies, soufflés, or for two-rack baking
Rack 1 and 2
🍮🍪 Most baked goods on a cookie sheet or jelly roll pan, or frozen convenience foods, or for two-rack baking.
Rack 3
Most Broiling
Rack 4
Toasting Bread
Rack 5
▪ applied to meats and poultry
▪ baste – 🧈🧃 to add a liquid, such as drippings, melted fat, sauce, fruit
juice, or water to the surface of the
food to prevent drying
▪ sear – 🟤 to brown the surface of meat
by brief exposure to high heat (400-
450°F or 200-230°C)
Roasting
▪ cooking of foods under an intense heat source 🔥
▪ the high temperatures of broiling cook foods in 5 to 10 minutes
▪ used to cook tender meats, poultry, and fish
▪ tougher foods require longer heating times
▪ salamander 🧯– a low-intensity broiler used to melt or brown the top layer of a dish 🍮
Broiling
▪ food is cooked above, rather than below, an intense heat source 🍢
▪ the grill may be a rack or a flat surface on a stove
▪ also refer to foods that are seared on a grill over direct heat
Grilling
▪ refers to foods being slowed-cooked, usually covered in a zesty sauce, over a longer period of time
▪ temperature is regulated by adjusting the intensity of heat source (charcoal, wood, gas, or electric) 🪵⛽
▪ adjusting the distance between the
food and the heat source
Barbecuing
▪ heating foods in fat 🥓🍳
▪ oils used serve to transfer heat, act as a lubricant to prevent sticking, and contribute to flavor, browning, and a crisp outside texture
▪ sauteing, stir-frying, pan-broiling,
pan-frying, and deep-drying
Frying
▪ used in Asian cooking wherein the pan is held stationary while the food is stirred and turned over very quickly with utensils 🥢
Stir-frying
▪ done in a frying pan or a
special sauté pan
Sauteing
▪refers to placing food, usually meat, in a very hot frying pan with no added fat and pouring off fat as it accumulates
▪ if the fat is not poured off, it becomes pan-frying, which
uses a moderate amount of fat
Pan-Broiling
▪ food is completely covered with fat
▪ coated with breading or batter to
enhance moisture retention, flavor
development, tenderness,
browning, crispness, and overall
appearance
Deep-Frying
absorbs less fat
Fine-crumb breading
produces a crisper texture
coarser grain
speeds up browning
sugar coating
Temperature of Fat: 385-395°F (196-201°C)
20 s
Temperature of Fat: 375-385°F (190-196°C)
40 s
Temperature of Fat: 365-375°F (185-190°C)
50 s
Temperature of Fat: 355-365°F (179-180°C)
60 s
