chapter 5 Flashcards
moist-heat preparation
a method of cooking in which heat is transferred by water, any water-based liquid, or steam
scalding
indicated by appearance of large bubbles on teh bottom and sides of the pan; reaches temperature of 150F
poaching
food is either partially or totally immersed in water heated to a temperature of 160-180F; used to prepare delicate foods such as fish or eggs
simmering
just below boiling point; characterized by gently rising bubbles that barely break the surface
stewing
simmering ingredients in a small to moderate amount of liquid, which often becomes a sauce
boiling
water must reach 212F; water bubbles rapidly- the high temperature and agitation of boiling water are reserved for the tougher-textured vegetables and for dried pastas and beans
blanching
use for boiling water; sets the color of green vegetables, loosens the skins of frutis, vegetables and nuts for peeling, and destroys enzymes that contribute to deterioration
steaming
any food heated by direct contact with the steam generated by boiling water; helps retain texture, color, taste, and nutrients of cooked vegetables
dry-heat preparation
a method of cooking in which heat is transferred by air, radiation, fat, or metal
rack position
food should be placed in the middle of the center rack
pan color
shiny metal pans reflect heat, darker and duller metal pans absorb heat, and glass pans causes foods to heat more quickly
roasting
usually applied to meats and poultry
basted
to add a liquid (usually during roasting) to prevent drying
sear
to brown the surface of meat by brief exposure to high heat (usually during roasting)
broiling
to cook foods under an intense heat source; only tender meats, poultry and fish are broiled
