Cooking Methods Flashcards
Cooking food (typically large pieces of meat) in a closed area, like an oven
Roast
Cooking food by placing it on a rack over a flame.
Grill
Cooking food in a pan half filled with oil.
Pan-fry
Cooking delicate food items over high heat in little fat with a sauteing pan.
Saute
Cooking food of the same size (with different shapes) over high heat.
Stir Fry
Cooking food (typically bakery items) with hot air in a closed area, like an oven.
Bake
Cooking technique where food is placed on a rack under a direct flame.
Broil
Cooking food by completely submerging it in heated fat or oil.
Deep fry
The heat transfer that comes from a heat source, like coals or a hot electric element.
Radiant Heat
Process of proteins turning brown as they cook. Food becomes crisp and flavorful.
Caramelize
The color change that occurs in food when sugars on the surface turn brown from heat.
Maillard Reaction
Cooking vegetables in a small amount of fat, uncovered until moisture is released/softened.
Searing
Cooking food in a small amount of fat to turn the color of the outside of the food.
Sweating
The time it takes for a pan to heat back up after food is added.
Recovery Time
Cooking that occurs after food is removed from the heat source.
Carry Over Cooking
Letting the pan heat up before cooking.
Conditioning the Pan
Cooking food in a liquid that has been brought to and maintained at a boiling point: 212F
Boil
Cooking food partially by boiling
Parboil
A method where food is briefly cooked in boiling water and then submerged into ice water.
Blanch
Cooking food slowly and steadily in a liquid heated from 185-200F
Simmer
Cooking food with the vapor formed from boiling water. The food does not tough the water.
Steam
Cooking food in a liquid between 150-185F
Poach
Cooking foods (typically tough cuts of meat) with a sear and then in the oven or on the stove for a long time with small amounts of liquid.
Braise
Cooking food with a sear and then completely covered with liquid for the remaining cooking time.
Stew
How are braise and stew different?
Braise is cooked with small amounts of liquid, stew is covered with liquid.
Which cooking method is healthiest for vegetables?
Steam because it allows them to maintain their nutrients.
When blanching foods, why is the food “shocked” or placed into ice water?
To stop the cooking process.
