Term
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Definition
| place food in a basket and lower into hot fat |
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Term
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Definition
| moisten foods while they are cooking |
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Term
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Definition
| breifly & partialy cook foods in boiling water |
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Term
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Definition
| moist heat uses convection |
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Term
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Definition
| combination cooking; first browned then covered in liquid |
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Term
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Definition
| process of cooking sugars |
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Term
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Definition
| cooking that occurs after food is removed from heat |
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Term
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Definition
| transfer of proteins from a liquid to solid state |
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Term
| combination cooking methods |
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Definition
| cooking methods that used both dry and moist heat |
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Term
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Definition
| transfer of heat through molecules |
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Term
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Definition
| heat transfer through movement |
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Term
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Definition
| foods are cooked in air, fat, water, or steam |
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Term
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Definition
| liquid used for shallow poaching |
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Term
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Definition
| submerging food in hot fat |
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Term
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Definition
| using two baskets to keep foods submerged in fat |
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Term
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Definition
| using air or hat to transfer heat |
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Term
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Definition
| process in which heated water moves faster until it turns into steam |
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Term
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Definition
| process in which starch is cooked |
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Term
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Definition
| dry heat; foods cooked from heat below |
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Term
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Definition
| process used to harden oils |
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Term
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Definition
| method uses electric waves |
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Term
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Definition
| stirring moves molecules and tranfers heat |
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Term
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Definition
| process in which heat softens foods |
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Term
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Definition
| heating method that uses radiation |
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Term
| moist heat cooking method |
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Definition
| uses water & steam to cook foods |
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Term
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Definition
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Term
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Definition
| natural circulation fo heat |
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Term
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Definition
| dry heat; food placed in fat |
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Term
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Definition
| process that doesnt require contact |
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Term
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Definition
| time it takes hot fat to return to temperature |
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Term
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Definition
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Term
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Definition
| moist heat; combines poaching & steaming |
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Term
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Definition
| moist heat using convection |
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Term
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Definition
| combination cooking; blanched, browned, cooked in a liquid |
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Term
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Definition
| dry heat; foods cooked on high heat with little fat |
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Term
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Definition
| food is completely covered in poaching liquid |
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Term
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Definition
| foods are gently dropped into hot fat and allowed to "swim" to the surface |
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