TLE Flashcards
is the art of preparing food
Cooking
is the way a food item has been prepared
Cooking method
the water as liquid or as steam is used medium for heat transfer
Moist Heat Cooking Method
Food is cooked in boiling water at 100°c
Boiling
Works by boiling water continously (indirect/direct)
Steaming
to soften tough meat and joints
Stewing
also boiling but less water and at a lower temp
Poaching
to cook partially and briefly to boiling water to inactive the enzymes expel intercession or gases and remove reduce microbial loads
Blanching
is done by turning large pieces of food specifically meat before an open fire
Roasting
is done through a preheated oven
baking
food is brought in contact with hot cooking oil
frying
means to jump
saute
using small amount of fat
shallow frying
achieve when food is completely immersed in oil (162°c to 205°c)
deep frying
0 is an oval or round object played by a female bird
egg
what is the size of an jumbo egg
850g / dozen
what is the size of an extra large egg
840g / dozen
what is the size of a large egg
745g / dozen
what is the size of a medium egg
650g / dozen
what is the size of a small egg
560g / dozen
perfectly done and in the shell
boiled eggs
they should be always soft yellow tender and not watery
scramble eggs
is cooking out of their shell in simmering liquid like water with vinegar and salt
poached eggs
the yolk is yellow and well-rounded
sunny side up
the white and yolk are firm and not rubbery
hard fried
the white is firm and the pink and covered with the thin film
basted eggs
The food is cooked in glowing heat from gas, electrical grill of hot charcoal
grilling or broiling
