1. TFJ3C
Ms. Mulligan Smith

2. Three Types of Cooking 1. Dry Heat (Hot Air) 2. Moist Heat (Water)
3. Frying (Oil)

3. Dry Heat Method
Roast - to cook meat, poultry, or vegetables in a shallow pan in the oven
Bake – to cook breads, cookies, vegetables, and casseroles in the oven
Broil – to cook food under direct heat (Very Hot!)

4. Moist Heat Method 
Boil – to cook food in liquid that is 100 C. (Bubbles)
Simmer – to cook food in a liquid that is below boiling (few bubbles)
Steam - to cook food over steam that rises.

5. Frying
Sauté – to cook food in a skillet with a small amount of fat, low or medium heat
Stir-fry - to fry small pieces of food quickly in a small amount of oil at high heat
Deep-fry – to immerse food in hot fat
Braise – to cook food slowly for a long time to tenderize and enhance flavour

6. Other Cooking Techniques
Grate – to cut food into small pieces or shreds by pressing it on a grater
Pare – to cut off a very thin layer of peel
Score – shallow straight cuts in the surface of food
Cream – to beat together ingredients such as sugar and butter
Whip – to incorporate air into a mixture
to make it light and fluffy
Fold – to gently mix delicate ingredients
with a rubber scrapper or wooden spoon

7. Other Cooking Techniques
Sift – Force dry ingredients through a screen to add air
Puree – Make food smooth and thick (soup)
Dilute - to add water to another liquid
Baste – To brush or pour a liquid over food as it cooks
Dredge – To coat a food with dry ingredients such as flour or bread crumbs.

8. Other Cooking Techniques:
Marinate - to soak in an acid-oil mixture.
Blanch - to put a food in boiling water for a very short time so it will peel more easily
Brown - To bake, dry, or toast a food until the surface is brown.
Toss - To mix ingredients lightly without mashing or crushing them.
Season - To add salt, pepper, or other substances to food to enhance the flavor.
Garnish - To ornament food with another colorful food before serving to add eye appeal.

9. Other Cooking Techniques
Roll - to flatten to a desired thickness by using a rolling pin
Peel – to take off a layer of a certain food, usually the outside
Knead – to work dough with the “heel” of the hands, using a pressing motion, then folding and stretching until smooth and elastic
Flour – to sprinkle or coat with a powdered substance, usually with crumbs or seasonings
Beat – to stir rapidly until all is blended
Barbecue – to cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat

10. Other Cooking Techniques
Toast- to brown food by direct heat either in a toaster or in the oven on broil
Sear- to use high heat to brown meat
Bread – to coat food with fine crumbs such as bread or cereal
Marinate – to soak food in a mixture such as oil, vinegar and seasonings to add flavour
Grease - to spread a thin layer of non-salt shortening on a baking pan; salted fat causes food to stick and overbrown
Grind - to put food through a food grinder
Dot - to put small pieces of food, such as butter or margarine, on a food already prepared and ready for cooking

11. Food Preservation Techniques
Dehydrating: food loses its moisture and texture
Canning: food tastes sweeter because sugar is added
Pickling: food tastes saltier because sodium is added
Smoking: food acquires a smoky flavour and contains added chemicals as a result of the smoking process

12. Food Preparation Terms
A la mode: dessert served with ice cream
Al dente: firm, not soft or mushy pasta or vegetables
Au gratin: brown or crusted on top; topping the food with bread crumbs, cheese or a rich sauce then placing under a broiler
Au jus: meat that is served with natural juices, often red meat juices from the bottom of the pan
Battered: before deep frying, item (chicken, fish) is coated in a starch/flour mixture
Blackened: heavily spiced item that is seared over high heat
Breaded: covered with crumbs (breadcrumbs)

13. Food Preparation Terms
Butterfly: cut the item (shrimp) partially and spread open to increase surface area when cooking
Canapé: cold appetizer served open-faced on bread, toast, crackers or pastry
Chateaubriand: thick filet or beef steak carved at the tableside
Clarify: to make clear by removing solid particles, normally from butter or soup
Flambé: finish with a spirit (liquor) and set aflame