unit 4 flashcards
cooking food in an oven with even, dry heat
Baking
placing food in boiling water for a short period of time then quickly “shocking” it by transferring into a bowl of icy water
Blanching
placing ingredients in water that has reached the hottest possible temperature (212°F sea level) confirmed by many large bubbles constantly breaking the surface
Boiling
slowly simmering food in a small amount of liquid and covering it with a tight lid, either on the stovetop or in the oven
Braising
grill-like cooking done in the top rack of the oven
Broiling
cultural influences on cooking traditions and practices
cuisine
the collective thinking of certain people
culture
fully immersing food in hot oil
Deep frying
dishes from a person’s national and cultural heritage
ethnic food
the study of how certain physical and chemical characteristics affect food
food science
the process or trading, selling, buying, and developing something on a mass scale
globalization
cooking with intense heat from fire or electricity
Grilling
the study of the composition of food, as well as how it uses certain nutrients to fuel the body
nutrition
cooking large pieces of food in some kind of fat, like butter or oil
Panfrying
using slightly cooler than boiling water (between 160°F and 180°F) to gently cook delicate foods like fish or eggs
Poaching
high-heat baking with little moisture
Roasting
cooking small pieces of food in some kind of fat, like butter or oil
Sautéing
cooking food in hot liquid kept just below the boiling point
Simmering
using the vaporized steam from continuously boiling water to cook food
Steaming
slowing cooking small pieces of food in a medium amount of liquid for a long period of time.
Stewing
