Dry cooking Method Terms
Blanch
A method where food is briefly cooked in boiling water and then submerged into ice water
Saute
Cooking delicate food items over high heat in little fat with a sauteing pan
Bake
Cooking food (typically bakery items) with hot air in a closed area, like an area
Braise
Cooking food (typically tough cuts of meat) with a sear and then in the oven or on the stove for a long time with small amounts of liquid
Deep fry
Cooking food by completely submerging it in heated fat or oil
Grill
Cooking food by placing it on a rack over a flame
Poach
Cooking food in a liquid between 150-185F
Pan Fry
Cooking food in a pan half filled with oil
Searing
Cooking food in a small amount of fat to turn the color of the outside of the food
Boil
Cooking food in liquid that has been brought to and maintained at boiling point, 212F
Stir Fry
Cooking food of the same size (with different shape) over high heat
Parboil
Cooking food partially by boiling
Simmer
Cooking food slowly and steadily in a liquid heated from 185-200F
Stew
Cooking food with a sear and then completely covered with liquid for the remaining cooking time
Steam
Cooking food with the vapor formed from boiling water. The food does not touch the water
Broil
Cooking technique where food is placed on a rack under a direct flame
Sweating
Cooking vegetables in a small amount of fat, uncovered until moisture is released/softened
Conditioning the Pan
Letting the pan heat up before cooking
Maillard Reaction
Process of proteins turning brown as they cook. Food becomes crisp and flavorful
Which cooking method is the healthiest for cooking vegetables? why?
Steam - Maintaining nutrients
How are the combination cooking methods braise and stew different?
Stew: completely covered in water and short cooking time
Caramelize
The color change that occurs in food when sugars on the surface turn brown from heat
Carry over Cooking
The cooking that occurs after food is removed from a heat source
Radiant Heat
The heat transfer that comes from a heat source, like coals or a hot electric element
Recovery Time
The time it takes for a pan to heat back up after food has been added
When blanching foods, why is the food "shocked" or placed into ice water?
To stop the cooking process
Roast
cooking food (typically large pieces of meat) in closed area, like an oven
