Chapter 18

how do you determine when food is done cooking?

it is important to check the temperature of the item both in the tests that lead to standardized cooking times and temperatures

stir-frying

like sauteing this is a quick-cooking, dry-heat method, in which food is cooked over a very high heat, generally in a wok with little fat, and stirred quickly

paupiettes

long, thin slices of fish or meat that are rolled and stuffed witha a filling.

deep-fry

method of cooking in which a food item is breaded or coated with batter, immersed (completely covered) in hot fat, and fried until it is done.

shocking

quickly removing food items from boiling water and plunging them into an ice bath to halt the cooking process

baking

technique that cooks food by surrounding it with hot, dry air in the oven; as the outer layers of the food become heated, the food's natural juices turn to steam and are absorbed into the food.

roasting

technique that cooks food by surrounding it with hot, dry air in the oven; as the outer layers of the food become heated, the food's natural juices turn to steam and are absorbed into the food.

stewing

techniques are similar to braising, but the pre-preparation is a little different.

what is moist-heat cooking, and which food items are best suited for it?

techniques produce food that is delicately flavored and moist, sometimes with a rich broth that can be served as a separate course or used as a sauce base

recovery time

the amount of time it takes oil to reheat to the correct cooking temperature once food is added.

what is combination-heat cooking, and which food items are best suited for it?

the best method for preparing a certain food is a combination of both dry-heat and moist-heat cooking methods

braising

the food item is first seared in hot oil, and then partially covered in enough liquid to come halfway up the food item.

cuisson

the liquid left over from shallow poaching; shallow poaching transfers much of the flavor from the food item to the liquid, which can then be used as a sauce base.

float

the point when an item being deep-fried rises to the surface of the oil and appears golden brown, indicating doneness.

carryover cooking

the process of continued cooking after a food item has been removed from its heat source

convection

the transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one.

conduction

the transfer of heat from one item to another when the items come into direct contact with each other; sometimes the heat is transferred to the air or from surface to surface.

sauteing

this method cooks food rapidly in a small amount of fat over relatively high heat, keeping water and vitamin loss at a low while gaining a high degree of color and flavor.

pan-fry

to cook food in oil over less intense heat than that used for sauteing or stir-frying.

parcooking

to partially cook food that will be finished later

sear

to quickly brown the surface of an item, such as meat, over direct heat.

smoking point

the temperature at which fats and oils begin to smoke, which means that the fat has begun to break down

combination cooking

using a combination of both dry-heat and moist-heat cooking methods

what are the three-ways heat is transferred to food?

conduction, convection, and radiation

griddling

cooking a food item on a hot, flat surface (known as a griddle) or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet, with the goal of giving the product an even , golden-brown finish and a slightly crispy exterior texture

steaming

cooking food by surrounding it in steam in a confined space such as a steamer basket, steam cabinet, or combi-oven; direct contact with the steam cooks the food

poaching

cooking food in a simmering liquid between 160 F and 180 F.

shallow poaching

cooking food using a combination of steam and a liquid bath

radiation

cooking method that does not require physical contact between the heat source and the food being cooked; instead, hat moves by way of microwave and infrared waves.

swimming method

deep-frying method in which a breaded or batter-coated food is gently dropped in hot oil, where it falls to the bottom of the fryer and then swims to the surface.

basket method

deep-frying method in which food is breaded, placed in a basket, lowered into the hot oil, and then lifted out with the basket when it is done

double-basket method

for certain foods that need to be fully submerged in hot oil for a longer period of time in order to develop a crispy crust

sous vide

french for under vaccum, this is a cooking method in which food is cooked for a long time, sometimes well over 24 hours.

infrared heat

heat created when the heat from a source is absorbed by one material and then radiated out to the food.

how is heat transferred to food through conduction, convection, and radiation?

heat is transferred to food through conduction, convection, and recitation, conduction transfer of heat from one item to another when the items come into direct contact with each other.

simmering

completely submerging food in a liquid that is at a constant, moderate temperature.

breading

a breading has the same components as batter, but they are not blended together.

pot roasting

a common american term for braising as well as the name of a traditional dish

batter

a mixture of the primary dry ingredients (wheat flour, all-purpose flour, cornmeal, rice flour), the liquid (beer, milk, wine, water) and a binder (generally egg), which helps the mixture adhere to a product.

broiling

a rapid cooking method that uses high heat from a source located above the food; broiled food becomes browned on the top

blanching

a variation of boiling in which food is partially cooked and then finished later.

grilling

a very simple dry-heat method in which the food is cooked on a grill rack above the heat source, resulting in a highly flavored outside and a moist inside.

what are the sous vide and microwave cooking techniques?

are placing food in airtight plastic bags in water that is hot but well below boiling point, and microwave cooking techniques, glass and ceramic cookware and plastics

dry-heat cooking methods include

broiling, grilling, roasting, griddling, and sauteing

what are the types of dry-heat cooking methods and which food items are best suited for them?

broiling, grilling,roasting and baking, these food items are best suited for dry heat cooking meat, young poultry, fish, and some fruits and vegetables.