Shared Flashcard Set

Details

Cooking Techniques
NOCTI Review
28
Culinary Art
Not Applicable
04/09/2017

Additional Culinary Art Flashcards

 


 

Cards

Term
Dry Cooking Techniques
Definition
Cooking using dry heat
Term
Pigments
Definition
Cell components that impart color
Term
Carmelization
Definition
Process of cooking sugar to high temperatures
Term
Combination Cooking
Definition
Use of moist and dry cooking techniques
Term
Moist Cooking Techniques
Definition
Cooking with liquids
Term
Evaporates
Definition
Moisture escapes
Term
Coagulate
Definition
Change from a liquid to a solid
Term
Batter
Definition
Mixture of dry and wet ingredients
Term
Pan-Fry
Definition
Cooking in a moderate amount of heated fat
Term
Carry-over Cooking
Definition
Cooking that occurs after removal from heat source
Term
Seared
Definition
Quickly browned
Term
Stir-Fry
Definition
Cooking in a wok
Term
Broiling
Definition
Dry cooking under heat
Term
Sauteing
Definition
Quick cooking using a little fat
Term
Deep-Fried
Definition
Submerged in fat heated to 350F
Term
Breading
Definition
Costing with a mixture of crumbs and eggs
Term
Recovery Time
Definition
When fat reaches preset temperature submerging food
Term
Dredge
Definition
Coating with flour or crumbs
Term
Grilling
Definition
Cooking on a skewer over heat
Term
Steaming
Definition
Cooking in a closed container with steam
Term
Stewing
Definition
Cooking by searing and simmering
Term
Blanching
Definition
Partially cooking in boiling water
Term
Deglaze
Definition
To cook liquid in a pan after removing
Term
Simmering
Definition
Cooking in a nonboiling water
Term
Braise
Definition
Cooking by searing, then submerging
Term
Convection
Definition
Heated liquid rises to the top of the pan
Term
Parboiling
Definition
Partially cooking by boiling
Term
Poaching
Definition
Cooking a liquid at 150F to 185F
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