HFN20.  1. Dry Heat (Hot Air)  2. Moist Heat (Water)  3. Frying (Oil)

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Presentation transcript:

HFN20

 1. Dry Heat (Hot Air)  2. Moist Heat (Water)  3. Frying (Oil)

 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!)

 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.

 Saute – 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.

 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.

 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.  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.