Methods Of Cooking Flashcards
- The food is subjected to heat while being fully submerged in a liquid. The liquid may be water, stock, milk or a court bouillon, but not oil or fat.
- Moist cookery method
- Uses the principle of convection
- Rapid movement of the liquid and the appearance of large bubbles.
- 100*c at sea level
Boiling
Subjects the food to boiling water (or a hot frying pan) for a short period of time.
Blanching
The careful, gentle boiling of food.
Indicated by the gentle movement of the liquid and small bubbles
Simmering
This refers to the process of stopping the cooking of items that have been boiled or blanched by immersing the food items into cold or iced water until they are cool
Refreshing
This is a term that describes a pot of boiling water into which previously blanched or cooked food such as pasta is reheated .
Chauffant
The food is subjected to heat by means of a liquid. The liquid may include water, stock, sugar syrups, milk, wine or court bouillon, but not oil or fat.
Poaching
Items are totally submerged in a liquid. The food is placed in cold liquid and slowly brought to a simmering temp.
Deep Poaching
Items are placed in sufficient liquid just to cover them during the cooking process.
Shallow Poaching
The term means ”Short Stock”.
It is a highly seasoned poaching liquid with a raised level of acidity.
Court-Bouillon
Is a french term that means “under vacuum”.
It describes the method of cookery whereby the food is vacuum sealed in a plastic pouch and cooed in water at low temperatures.
Sous Vide
Involves cooking food using heat in the form of steam.
Steaming
Involves cooking food in a closed container with a liquid or source covering 1/3 to a half of the items .
Braising
Involves cooking food in a closed container with items just covered with a liquid throughout the process.
Stewing
Involves cooking food in a closed container on a bed of mirepoix, with butter as the basting agent.
Pot Roasting
Involves cooking food in an oven
Dry cooking method
Uses the principle of convection
Baking
Cooking in a water bath. Containers of food are placed into a tray which is then filled to three quarters with near boiling water.
The tray is then placed into the oven to cook.
Baking ai bain marie
Pre-cooking or partial cooking of pastry items such as flan or tartlet shells.
Lining the pastry shells with paper and then adding layer of weights.
Blind Baking
Process of piercing pastry prior to cooking, to help prevent rising or blistering during pre-cooking.
Docking
Subjecting the food to the heat of an oven with fat
Dry cookery method
Convection
Food should be sealed to keep it moist or should be started at a higher temperature.
Oven must be preheated.
Oven Roasting
Involves subjecting the food to heat of a fire.
Dry method of cookery
Radiation method
Spit Roasting
The way in which heat is transferred can be vary depending on the type of equipment used.
Grilling
Involves cooking the food in a small amount of oil and fat. The amount of oil or fat should be enough to stop the food from sticking.
Shallow Frying
Shallow fried without taking colour.
Sweating
Cooking food in a very small amount of fat or oil. Sediment and pan juices should be utilised to make the accompanying sauces
Saute
This involves cooking food completely submerged or hot oil or fat.
Deep Frying
