Methods Of Cooking Flashcards
It involves dry heat from above or below.
Grilling
It is a way of cooking on a rack or holder over a small amount of boiling water in a tightly covered container.
Steaming
Cook by exposure to direct heat under the broiler of a gas or electric range, in an electric broiler, or over an open fire.
Broiling
Direct heat is applied to the food. The heat seals the outside part of the food and the juice inside the food cooks the food.
Roasting
It is a way of heating food where the liquid gets hot enough for bubbles to rise and break the surface.
Boiling
It is a way of cooking in a liquid that is kept just below the boiling point; bubbles form slowly and break below the surface.
Simmer
It is a process in which food is breifly plunged in boiling water for a moment, then immediatley transferred to ice water to stop the cooking process.
Blanch
The food is cooked in hot oil.
Frying
Food is cooked in a frying pan with a little amount of oil or fat.
Shallow Frying
It is a way of cooking in hot fat which is deep enough to completely cover the food.
Deep Frying
The food is usually marinated with spices and tenderizers for sometime before it is cooked.
Barbequing
It is a way of cooking quickly in a little oil, butter, or marganrine.
Sauté
To cook or fry on top of the range in a hot, uncovered skillet(frying pan) with little or no fat.
Pan-Fry
To use a fork or other utensil to break off peices or layers of food.
Flaking
It is a way of sprinkling, coating, or covering with flour, crumbs, cormeal or other seasoned mixture.
Dredging
