Chapter 8 Healthy Cooking Method Flashcards
What is reduction in cooking?
Reduction means boiling or simmering a liquid down to a smaller volume
The purpose may be to thicken the product, to concentrate the flavor, or both. It eliminates thickeners and intensifies flavor.
What is the purpose of searing meat?
Searing gives color and produces a distinctive flavor
It involves exposing the surfaces of meat to high heat before cooking at a lower temperature.
Define deglazing in cooking.
Deglazing means adding liquid to the hot pan used in making sauces and meat dishes
It involves scraping up browned bits of food sticking to the pan to add flavor and color.
What does sweating refer to in cooking techniques?
Sweating means cooking slowly in a small amount of fat over low or moderate heat without browning
Vegetables and other foods can also be sweated without fat, using stock or wine.
What is the purpose of pureeing in cooking?
Pureeing thickens soups, stews, sauces, and other foods without using fat
It can be done using food processors, emulsion blenders, or high-speed table blenders.
What characterizes dry-heat cooking methods?
Dry-heat cooking methods transfer heat with little or no fat and excess fat drips away from the food
Examples include roasting, baking, and sautéing.
Why is frying generally not considered an acceptable cooking method?
Frying adds varying amounts of fat, kcalories, and perhaps cholesterol
Both pan frying and deep frying are not recommended for balanced cooking.
What is the recommended practice when roasting meats and poultry?
Always place meats and poultry on a rack during roasting
This allows drippings to fall away and promotes air circulation for even cooking.
What is the effect of roasting on vegetables?
Roasting brings out the flavor of vegetables
It involves cooking them with heated dry air.
What is sautéing?
Sautéing is cooking food quickly in a small amount of fat over high heat, typically used for tender foods in single portions or small pieces.
What is the purpose of sautéing?
Sautéing adds flavor to foods, particularly vegetables, through caramelization that occurs at high temperatures.
What type of pan should be used for sautéing?
Use a shallow pan to allow moisture to escape and ensure space between food items.
How much oil should be added per serving when sautéing?
Add about half a teaspoon or two sprays of oil per serving after preheating the pan.
What alternatives can be used instead of olive oil?
Vegetable-oil cooking sprays in various flavors such as butter, olive, Asian, Italian, and mesquite can be used.
What is dry sautéing?
Dry sautéing is a lower-fat cooking method that involves heating a nonstick pan, spraying it with vegetable-oil cooking spray, wiping out excess, and then adding food.
What can be used instead of fat for simmering ingredients?
Fat-free liquids such as wine, vermouth, flavored vinegar, or defatted stock can be used to bring out flavor.
What should be done to vegetables high in water content when sautéing?
Cook them with little or no added fluid at very high heat.
What is deglazing?
Deglazing is adding stock, wine, or another low-fat liquid to the pan after cooking to enhance flavor.
How can flavor be added when sautéing?
Use marinades, herbs, or spices.
What is the recommended heat level for sautéing?
Use high heat or moderately high heat with a well-seasoned or nonstick pan.
How can cooking time be reduced for meat or poultry?
Pound pieces flat to increase surface area for cooking.
What is the method for sautéing vegetables?
Simmer them with a liquid such as stock, juice, or wine, and add seasonings while cooking over moderately high heat.
What should be done once sautéed foods are prepared?
Serve them immediately as they do not hold well.
