basic cooking techniques

Question 1

blanch

Answer 1

To cook an item partially and very briefly, in boiling water usually to:
• Improve color
• Loosen peels
• Improve flavor
• Precook items that require further cooking right before service

Question 2

shock

Answer 2

To plunge blanched food into cold or ice water to stop cooking.

Question 3

parboil

Answer 3

To cook partially in boiling or simmering liquid

Question 4

boil

Answer 4

To cook in water or stock that is bubbling rapidly, about 212°F (100° C).

Question 5

simmer

Answer 5

To cook in water or stock that is bubbling very gently, about 185°F to 205°F (85° to 96°C).

Question 6

poach

Answer 6

To cook in a liquid that is hot but not actually bubbling, about 160°F to 180°F (71° to 82°C)

Question 7

steam

Answer 7

To cook foods by exposing them directly to steam. Steam is hotter than 220°F. Items may be:
• Cooked in vapors produced by boiling liquid, or
• Tightly wrapped or in a covered pan so they cook in steam created by their own moisture
(typically done in an oven).

Question 8

sweat

Answer 8

Traditionally, cooking over low heat with a small amount of oil or fat, releasing flavors,
without coloring. In low fat cooking. However, one may “sweat” in stock water or even juice.
Sweating is facilitated by the addition of salt, which draws moisture from the food being sweated,
and by covering the cooking vessel to trap steam.

Question 9

Sauté

Answer 9

Cook quickly in a small amount of fat or oil over medium-high heat

Question 10

caramelize

Answer 10

Browning the food’s natural sugars on medium or high heat in oil or fat.

Question 11

deglaze

Answer 11

Remove browned bits (“fond”) left in pan after sautéing or caramelizing by adding liquid
while pan is still hot.

Question 12

dredge

Answer 12

To dip and lightly coat food item in flour (before frying).

Question 13

breading

Answer 13

Coat with breadcrumbs (works only on moist or sticky surfaces)

Question 14

pan fry

Answer 14

Fry (at 350° – 375°F) in sauté pan with oil halfway up the food item.

Question 15

deep fry

Answer 15

Fry in enough oil to submerge food (at 350° – 375°F).

Question 16

stir fry

Answer 16

To cook briefly over high heat in a small amount of fat. Food is kept moving constantly by
stirring. Usually done in a wok

Question 17

braise

Answer 17

To cook in a small amount of liquid, covered; on top of stove or in the oven, often used with
whole or large pieces of vegetables or meat. Braised meat is usually browned in fat first. Cooking
liquid is usually served with the food as a sauce after it has been thickened or concentrated by
reduction.

Question 18

stew

Answer 18

Definition same as in braising but with bite-size pieces

Question 19

pressure cook

Answer 19

To cook food in a tightly sealed pot (with some added liquid) that holds in steam
under pressure. As the pressure cooker heats up, the trapped steam rises above 212°F (standard
boiling point), to 250°F.

Question 20

puree

Answer 20

To make a smooth pulp or paste by mashing, whipping, straining, finely chopping or grating
• A food that has been mashed, whipped, or strained to a smooth pulp

Question 21

roast

Answer 21

To cook foods by surrounding them with hot dry air, in an oven or on a spit over an open
flame

Question 22

bake

Answer 22

To cook foods by surrounding them with hot dry air in an oven.

Question 23

broil

Answer 23

To cook with intense, radiant (direct) heat from above. The heat source is either a gas flame or
electric element.

Question 24

toast

Answer 24

To make crisp, hot and brown by dry heat.