Chapter 4: Cooking Method Flashcards
This cooking is carried out by immersing the food item
Moist Heat Cooking
This cooking involves cooking food without using water or stock. It is a quick method to cook food, in which
the food items come out a little crisp. Generally small, tender, and thin food items are cooked using oil under ______ cooking methods. The resulting food has a nice smoky aroma because of caramelization and browning.
Dry Heat Cooking
It involves both, use of dry heat as well as moist heat cooking. It is performed as slow cooking. It is an excellent way of cooking thick vegetables and tougher meat cuts. There are two basic types of this cooking
Combination cooking
3 Types of Cooking Method
Moist Heat Cooking
Dry Heat Cooking
Combination Cooking
[MHC/DHC/CC]
It is done by heating liquid to temperature around 70C to 85C where liquid in the pan is hot but not bubbling hot.
The bubbles appear at the bottom of the pan or pot. ______ is used for very delicate food items such as fish or egg
[MHC]
POACHING
[MHC/DHC/CC]
It is done by immersing food item completely in the liquid and heating it at 80C to 95C; the temperature is hotter than that in poaching. Bubbles form and gradually rise to the surface. It is the standard method followed for preparing soups and
stocks.
[MHC]
SIMMERING
[MHC/DHC/CC]
It is carried out at the hottest temperatures of the three techniques: above 100C. The high temperature toughens some foods such as meat and eggs. It breaks delicate food items such as fish and vegetables.
[MHC]
BOILING
[MHC/DHC/CC]
It is carried out by heating the liquids like water past
its boiling point (212 F) and generates steam. _____ carries more heat than boiling water. It is the most appropriate method for cooking seafood, vegetables,
and other delicate food items
[MHC]
STEAMING
[MHC/DHC/CC]
It involves cooking the food items by exposing it directly to heat such as open fire, coal, grill or electric
coil. Meat steaks and whole fish are ______.
[DHC]
BROILING
[MHC/DHC/CC]
It is a method of cooking by placing the food on a
mesh of cast iron. Millard reaction brings flavor to the
food being cooked. The resulting food is quite dry, reduced with oil.
It is ideal for small to medium shaped meat cuts, vegetables, tofu, or cottage cheese.
[DHC]
GRILLING
[MHC/DHC/CC]
It is a way of cooking food by exposing it to dry radiant
heat over open fire, in oven, or at times within surrounding hot embers, sand, or stones.
Vegetables, meat, corn on cob, potatoes, and sweet potatoes are ______.
[DHC]
ROASTING
[MHC/DHC/CC]
It is a manner of cooking food by exposing it to prolonged _____, normally in an oven, hot embers, or on hot stones. The heat is gradually transferred from the surface of the food item being baked to its
center which gives it a firm dry crust and a soft center.
_____& needs high temperature control. Breads, cookies, pies, and tarts are examples of this.
[DHC]
BAKING
[MHC/DHC/CC]
It is frying the food items with little oil in a pan exposed to high heat. The food in the pan requires stirring and tossing so that it does not burn because of high heat.
[DHC]
SAUTEING
[MHC/DHC/CC]
It promotes browning and Maillard reaction.
The food
is cooked in more amount of oil than used in sautéing to that a surface of the food is always in contact with the oil. The food is turned occasionally till it gets
cooked evenly.
[DHC]
SHALLOW FRYING
[MHC/DHC/CC]
The food is immersed in the ample amount of oil that is heated up to its smoking point. The food is turned
for even cooking. The resulting food is very crispy.
Fritters, Potato chips, Pakoras (Onion-Chick Pea flour
fritters), and Vadas
[DHC]
DEEP FRYING
