Food Preparation Basics Flashcards
What is scalding?
- Moist-Heat
- Water reaches a temperature of 66oC
ex: milk
What is poaching?
- Moist-Heat
- Water is heated to 71 to 82oC
- Food is either partially or totally submerged
What is simmering?
- Moist-Heat
- Just below the boiling point, gently rising bubbles
- Essential for cooking tougher cuts of meat
What is stewing?
- Moist-Heat
- Simmering ingredients in a small to moderate amount of liquid, which often becomes a sauce as the food cooks
What is braising?
- Moist-Heat
- Similar to stewing, food is simmered in a small amount of liquid in a covered casserole or pot
What is the difference between braising and stewing?
- Stewing: smaller cuts of meat
- Braising: larger cuts of meat
What is steaming?
- Moist-Heat
- Food heated by direct contact with steam generated by boiling water
What is microwaving?
- Moist-Heat
- Radiation aimed at the water in the food or beverage
What is baking?
- Dry-Heat
- Heating of food by hot air in the oven (350 oF)
What is the difference between baking and roasting?
Roasting is usually applied to meats and poultry
What is roasting?
- Dry-Heat
- Like baking, but with meats and poultry
- Roasted meats are often basted every 20 minutes to prevent drying
What is basting?
To add a liquid, such as drippings, melted fat, sauce, fruit juice or water to the surface of food to help prevent drying
What is broiling?
- Dry-Heat
- Cook foods UNDER an intense heat source
- Tender meats, poultry and fish (can only withstand 5 to 10 minutes)
What is grilling?
- Dry-Heat
- Reverse of broiling
- Food is cooked above an intense heat source
What is barbecuing?
- Dry-Heat
- Foods being slow-cooked, usually covered in a zesty sauce, over a longer period of time
