Vocab Post Test Semester 1 Flashcards
To cook gently in a small amount of water of liquid which is hot but not bubbling
Poach
To partially cook by boiling
blanch/ parboil
To cook covered in a small amount of liquid, after first browning the item
Braise
The transfer of heat by the movement of steam, air or liquid
Convection
The firming and shrinking of proteins due to exposure to heat
Coagulation
To cook quickly in a small amount of fat over high heat
Saute
To cook submerged in hot fat
Deep fry
To cook by wrapping food in paper
En Pappilote
The browning of sugars due to heat
Caramelization
To cook with radiant heat from above
Broil
The leaves of certain plants used for seasoning ood
Herbs
The colored outer portion of citrus peel
Zest
To cook uncovered in a skillet or saute pan without added fat
Pan Broil
To cook with dry heat created by the burning of hard word or the hot coals
Smoke / barbeque
To cook large cuts of meat of poultry by surrounding them with hot, dry air
Roast
Two types of radiant energy used for cooking
Microwave and infrared
To cook in water or liquid that is bubbling gently
Simmer
The process by which starch granules absorb water and swell in size
Gelatinization
The transfer of heat directly from one item to another item touching it, or from one part of an item to another
Conduction
Cooking methods in which neat is transferred to food by water, steam or other liquid
Moist heat Method
The temperature at which fat begins to smoke and break down rapidly
Smoke point
To cook by direct contact with steam
Steam
To swirl a liquid in a cooking pan to dissolve food particles on the bottom
De-glaze
To enhance the natural flavor of food by adding small amounts of ingredients like salt
Season
To cook in a moderate amount of fat, uncovered, over moderate heat
Pan-fry
