Dry Heat Preparations Flashcards
1
Q
Baking
A
Hot air 212-500 degrees (average 350 degrees)
2
Q
Roasting
A
For meat (baste every 20 min), poultry, vegetables
3
Q
Broiling
A
Food under intense heat source; for tender meat, poultry, and fish
4
Q
Grilling
A
Food above heat source
5
Q
Frying
A
Cooking in fat, which lubricates; transfers heat and provides flavor, browning, and crispness
Medium to High Heat: Sautéing, Stir-frying, Pan Broiling/ Pan Frying
6
Q
Sautéing
A
Little Fat
7
Q
Stir-frying
A
A little more fat
8
Q
Pan broiling
A
Hot pan, no added fat and pouring off as it accumulates
9
Q
Pan frying
A
Fat is not poured off
