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FOOD AND NUTRITION – Unit 8 Terms Cooking Terms. cook in the oven in dry heat without a cover bake.

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Presentation on theme: "FOOD AND NUTRITION – Unit 8 Terms Cooking Terms. cook in the oven in dry heat without a cover bake."— Presentation transcript:

1 FOOD AND NUTRITION – Unit 8 Terms Cooking Terms

2 cook in the oven in dry heat without a cover bake

3 to cook by broiling, grilling, roasting, or baking. Traditionally to cook meat on a rack over hot coals barbecue

4 a flour and liquid mixture with a consistency ranging from a thin liquid to a stiff liquid depending on the proportion of dry to liquid ingredients batter

5 to briefly immerse food in boiling water or steam. It inactivates the enzymes in foods blanch

6 to heat a liquid until bubbles rise to the surface, a method of cooking food in a boiling liquid boil

7 a long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food braise

8 a dry cooking method in which food is cooked directly under a primary heat source broil

9 to turn the surface of a food brown by quickly cooking it in hot fat or placing it under a broiler brown

10 to cook in sugar syrup until coated or crystallized candy

11 the chemical browning reaction that can occur when a sugar is heated. A characteristic color and flavor develops. caramelization

12 to cook or simmer slowly just below the boiling point. coddle

13 to cook in a large amount of hot fat deep fry

14 to cook in hot fat fry

15 a method of short order cooking on a griddle. grilling

16 to cook without fat in an uncovered skillet without grease and pouring off excess fat as it accumulates pan-broil

17 a method of cooking in which a moderate amount of fat is heated in a pan before adding food panfry

18 to boil briefly as a preliminary or incomplete cooking procedure parboil

19 to cook in a small amount of simmering liquid poach

20 to decrease the quantity of a liquid and intensify the flavor by boiling reduce

21 to cook uncovered in the oven with dry heat roast

22 to cook food in a small amount of fat, stirring or flipping it frequently sauté

23 to heat a liquid to just below the boiling point; to dip food into boiling water or pour boiling water over the food scald

24 a moist cooking technique in which food is cooked slowly and steadily in a liquid just below the boiling point (185 degrees 200 degrees F.) simmer

25 to cook with vapor produced by a boiling liquid without allowing it to come in contact with the water steam

26 to cover with boiling water and let stand without additional heating until flavor and color is extracted as for tea steep

27 to cook one food or several foods together in a seasoned liquid for a long period of time stew

28 a dry cooking technique, foods cook quickly in a small amount of fat over high heat while stirring constantly. Generally uses a wok, a large pan with sloping sides. stir fry

29 to make the surface of a food brown by applying direct heat toast


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