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L-1.2 Ch.18 Cooking Methods

Horizontales
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.
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.
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 fl avor.
Completely submerging food in a liquid that is at a constant, moderate temperature. Simmering cooks items at a slightly higher temperature than other moist-heat methods, 185°F to 205°F (85°C to 96°C).
A breading has the same components as batter, but they are not blended together. A standard breading would be seasoned all-purpose fl our and an egg-and-milk dip.
Heat created when the heat from a source is absorbed by one material and then radiated out to the food. For example, the fl ame in a broiler heats the tiles in the broiler, which radiate the heat to the food. Infrared waves affect the exterior of food, with the heat on the outside of the food spreading inward through conduction. The result is that the outside of the food browns.
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.
A mixture of the primary dry ingredient (wheat fl our, all-purpose fl our, corn meal, rice fl our), the liquid (beer, milk, wine, water), and a binder (generally egg), which helps the mixture adhere to a product.
A variation of boiling in which food is partially cooked (also called parcooking) and then fi nished later. Cooks frequently use blanching to pre-prepare vegetables. Blanching is a two-step process:
Cooking food in a simmering liquid between 160°F and 180°F (71°C and 82°C).
Deep-frying method for certain food that needs to be fully submerged in hot oil for a longer period of time in order to develop a crisp crust. In this method, the food item is placed in a basket, and then another basket is fi tted on top of the fi rst; the top basket keeps the food from fl oating to the surface of the oil.
Quickly removing food items from boiling water and plunging them into an ice bath to halt the cooking process.
The amount of time it takes oil to reheat to the correct cooking temperature once food is added.
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.
A rapid cooking method that uses high heat from a source located above the food; broiled food becomes browned on the top.
Like sautéing, 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.
French for “under vacuum,” this is a cooking method in which food is cooked for a long time, sometimes well over 24 hours. Food is placed in airtight plastic bags in water that is hot but well below boiling point. This cooks the food using precisely controlled heating, at the temperature at which it should be served.
Verticales
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. Once on the surface, the item can be turned over, if necessary, in order to brown on both sides.
The transfer of heat caused by the movement of molecules (in the air, water, or fat) from a warmer area to a cooler one. When heating water, for example, natural convection occurs: As water heats at the bottom of the pan, it travels upward, transferring energy to the cooler water higher in the pot, with the hot water constantly rising and replacing the cooling water in a continuous process.
To cook food in oil over less intense heat than that used for sautéing or stir-frying.
Cooking method that does not require physical contact between the heat source and the food being cooked; instead, heat moves by way of microwave and infrared waves.
To partially cook food that will be fi nished later.
Cooking a food item on a hot, fl at 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 fi nish and a slightly crisp exterior texture.
The temperature at which fats and oils begin to smoke, which means that the fat has begun to break down.
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.
Cooking food by surrounding it in steam in a confi ned space such as a steamer basket, steam cabinet, or combi-oven; direct contact with the steam cooks the food.
To quickly brown the surface of an item, such as meat, over direct heat.
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.
The point when an item being deep-fried rises to the surface of the oil and appears golden brown, indicating doneness.