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FOOD AND NUTRITION – Unit 8 Terms

FOOD AND NUTRITION – Unit 8 Terms. Cooking Terms. cook in the oven in dry heat without a cover. bake. barbecue. to cook by broiling, grilling, roasting, or baking. Traditionally to cook meat on a rack over hot coals. batter.

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FOOD AND NUTRITION – Unit 8 Terms

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  1. FOOD AND NUTRITION – Unit 8 Terms Cooking Terms

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

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

  4. batter 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

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

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

  7. braise 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

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

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

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

  14. fry to cook in hot fat

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

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

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

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

  19. poach to cook in a small amount of simmering liquid

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

  21. roast to cook uncovered in the oven with dry heat

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

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

  24. simmer 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.)

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

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

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

  28. stir fry 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.

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