tle (methods - refrigerating) Flashcards

1
Q

This method does not fully cook the food but softens the texture. To stop the cooking and set the color, “ refresh”vegetables by immediately draining and plunging them into ice water.

A

Blanching

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2
Q

are necessary before freezing vegetables to keep the enzymes from breaking down both color and texture.

A

Blanching

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3
Q

The vegetables are added to a pot of boiling water with a small amount of salt, and cooked until the color is more vibrant.

A

Boiling

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4
Q

Vegetables contain lots of natural moisture, which releases in cooking

A

Braising

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5
Q

How to braise vegetable?

A

Lightly brown the vegetables in a little fat, then add a tablespoon or two of liquid to start the cooking process.Cover the pan and cook slowly over medium-low heat. Once the vegetables has released its moisture, add only enough additional liquid to keep it moist.

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6
Q

This technique is similar to boiling but uses less liquid and a lower heat to gently cook more fragile vegetables.

A

Poaching

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7
Q

generally calls for food to be fully submerged in a liquid that is kept at a constant and moderate temperature

A

Poaching

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8
Q

What is the temperature for poaching?

A

160 - 180 farenheit

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9
Q

works by boiling water which evaporates into steam; it is the steam that carries heat to the food, thus, cooking it.

A

Steaming

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10
Q

What is the difference between steaming and boiling

A
Boiling = direct water
steaming = steam only
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11
Q

What are the moist heat methods

A
Steaming
boiling 
poacging
blanching
braising
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12
Q

what are the dry heat methods

A

broiling, grilling, sauteing , stir frying, roasting

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13
Q

The heat source is above the food, making this a great technique for blistering the skins of some vegetables and a smoky flavor.

A

Broiling

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14
Q

This is similar to broiling, but the heat source comes from below, and a basting liquid is needed to keep food moist.

A

grilling

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15
Q

In this cooking method, the vegetables are cooked slowly in the oven. It helps caramelize the vegetables, thus bringing out their natural sweetness and enhancing the flavor.

A

Roasting

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16
Q

is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.

17
Q

This technique is similar to saute, but vegetables are cut into smaller pieces. Use medium-high heat to high heat for quick cooking and toss often.

A

stir frying

18
Q

How many minutes should you blanch okra, brocolli and leafy vegetables

19
Q

what is the farenheit in boiling

20
Q

how many minutes should you blanch an artichoke

21
Q

how many minutes should you blanch a tomato

22
Q

how many minutes should you blanch a cabbage

23
Q

how many minutes should you blanch bukchoy

24
Q

how many minutes should you blanch a cauliflower

25
what is the farenheit used in blanching
72 - 100
26
stir fry muna, binoboil muna bago iluto
parboiling
27
how many minutes should you boil leafy vegetables
3-5 leafy
28
how many minutes should you boil hard vegetables
8-10
29
what are the 2 types of steaming
steaming using colander | Babalutan muna ng foil
30
How many minutes should you steam a brocolli
4-7 mins
31
how many minutes should you steam a potato
20 - 30 minutes
32
how many minutes should you steam sweet potato chunks
7 - 10 minutes
33
How many minutes should you steam spinach leaves
3 - 5 minutes
34
what is the farenheit for steaming
100 - 180