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Cooking Techniques
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Cooking Techniques
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25 Questions

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

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

3. To distribute fat into a flour mixture using a pastry blender or fork

4. Time it takes for fat and oil to return to present temperature after food has been submerged

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

6. The process of cooking sugar to high temperature; creates an aroma

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

8. To beat rapidly to add air

9. To cook food directly under a primary heat source; typically vegetables - meat and poultry

10. Liquid escapes from pan as vapor

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

12. 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

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

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

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

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

17. 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

18. Nutrition value - texture - color - aroma and flavor

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

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

21. Foods put in boiling water and and partially cooked

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

23. To cut into small pieces of abnormal sizes

24. To cook in steam generated by boiling

25. To ornament food; it adds eye appeal

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