Dry Heat Cooking Terms

Question 1

Barding

Answer 1

Wrapping an item with strips of fat before cooking to baste the meat, making it more moist.

Question 2

Larding

Answer 2

Inserting long, thin strips of fat into a large, naturally lean piece of meat with a special needle before cooking to baste the meat from the inside.

Question 3

Marinating

Answer 3

Soaking an item in a combination of wet and dry ingredients to provide flavor and moisture.

Question 4

Batter

Answer 4

Combines dry and wet ingredients. It is a mixture dry ingredients (wheat flour, all-purpose flour, corn meal, rice flour.), the liquid (beer, milk, wine, water), and a binder (generally eggs) which helps the mixture adhere to the product.

Question 5

Breading

Answer 5

Has the same components as batter, but they are not blended together.

Question 6

Swimming Method

Answer 6

Gently drop a breaded or batter-coated food in hot oil, where it falls to the bottom of the fryer and then swims to the surface. Once the food item reaches the surface, turn them over, if necessary, so they brown both sides

Question 7

Float

Answer 7

The point when the food items rises to the surface of the oil and appears golden brown, indicating doneness.

Question 8

Basket Method

Answer 8

Bread the food, place it in a basket, lower the basket and food in the hot oil, then lift it all out with the basket when the food is done.

Question 9

Double Basket Method

Answer 9

place the food item in the basket then fit another basket on top of the first.The top basket keeps the food from floating to the surface of the oil.

Question 10

Broiling

Answer 10

a rapid cooking method that uses high heat from a source located above the food

Question 11

Grilling

Answer 11

Food is cooked on a grill rack above the heat source. No liquid is added to the food during cooking.

Question 12

Baking

Answer 12

cooked food by surrounding the items with hot, dry air in the oven, such as cookies and cakes

Question 13

Roasting

Answer 13

techniques that cook food by surrounding the items with hot dry air in the oven. As the outer layer of the food become heated the foods natural juices turn to steam and are absorbed into the food. These juices create a natural sauce.

Question 14

Pan-fry

Answer 14

cook food in an oil over less intense heat than that used for sauteing or stir-frying.

Question 15

Sauteing

Answer 15

Cooks food rapidly in a small amount of fat over relatively high heat.

Question 16

Deep Frying

Answer 16

Bread or batter the food then immerse it in hot fat, and fry it until it is done.

Question 17

Griddling

Answer 17

cooking a food item on a hot flat surface (known as griddle) or in a relatively dry heavy bottomed fry pan or cast iron skillet.