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Cooking Techniques
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Cooking Techniques
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25 Questions

1. To ornament food; it adds eye appeal

2. Long - slow cooking process; can make tough meat more tender; meat seared in pan - and pan deglazed (liquid or water added to remove brown bits of food after searing/sauteing) before; additional stock - sauce - or water added and food cooked on top o

3. Foods cooked in large amount of fat or oil

4. Briefly plunging food in ice water; part of blanching

5. Involves moistening foods with melted fats - pan drippings - or another liquid during the cooking time

6. Cooking that takes place after you remove something from its heat source

7. Uses liquid instead of oil to create heat and energy that is needed to cook food; boiling - blanch - parboil - simmer - poach -steam

8. To quickly brown the outside of food at the start of the cooking process; enhances flavor and adds color; juice can be used for sauces

9. Uses both moist and dry heat cooking techniques; two step process to build upon flavors; braising and stewing

10. Using boiling method to partially cook food; involves shocking

11. To work dough with the heal of your hands

12. Completely covered with liquid while cooking; shorter time than braising b/c cut into smaller pieces

13. A quick - dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods; generally w/ delicate or fragile food that cooks quickly; similar to stir fry

14. To cut into very small cubes

15. To cook food in a flavorful liquid; covers the food; tender or delicate food such as fish or egg

16. Use dry heat in closed environment - usually an oven

17. Uses oil -fat - the radiation of hot air - or metal to transfer heat;baking -smoking -roasting - basting - sauteing - dredging - breading - batter -frying -grilling

18. To cook by dry heat usually in an oven to purify a hot liquid by removing solids and impurities

19. Dry cooking technique for tender food that cooks relatively quickly

20. Food cooks slowly and steadily in slightly cooler liquid; should be moist and tender; one of most common moist cooking technique

21. To beat rapidly to add air

22. Moist cooking technique in which you bring liquid to certain temperature and keep it at that temperature while the food cooks

23. Proteins change from liquid or semiliquid state to drier - solid state

24. Use dry heat cooking in a closed environment to cook food;include meat and poultry

25. Foods put in boiling water and and partially cooked

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