Vocab 1 Flashcards
Conduction
Occurs due to direct physical contact that takes place between two items and the inward movement of heat throughout a food
Convection
Heat spreads through air or water
Radiation
Transfers energy to food through waves
Dry cooking method
Transfers heat by hot metal, air, fat, radiation
Moist cooking
Uses liquid other than oil to transfer heat
Combination cooking
Used dry and moist
Mise en place
Things in place
Prepared
Deep fry
Cooks food by complete submersion in hot fat
Shallow or pan fry
Dry cooking method that transfers heat to food
Standard breading procedure
Set up station
Dredge
Egg wash
Bread crumbs
Dredge
Cover completely in flour substance
Batter
Semiliquid mixtures that combines liquid with starch
Leavening agent
Substance causing expansion of doughs and batters by the release of gassed within mixes
Oil
A lipid that is a liquid at room temp and is made from veg. Or plant source
Smoke point
Max temp to which fat/oil can be taken before it burns.
Recovery time
Length of time it takes to cook medium and return to desired temp
Clarified butter
Butter with all the water and milk solids removed
Blanch
Scalded briefly then shocked
Cross utilization
Using an ingredient that is used for another dish and use it for a different one
Fritter
Pastry
Croquette
A small breadcrumbed fried food roll with meat…etc
Emulsification
Another way to thicken a sauce
Aioli
Olive oil and mashed garlic emulsion
Remoulade
Made from mayo sauce
