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Definition
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Term
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Definition
Cell components that impart color |
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Term
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Definition
Process of cooking sugar to high temperatures |
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Definition
Use of moist and dry cooking techniques |
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Definition
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Definition
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Term
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Definition
Change from a liquid to a solid |
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Term
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Definition
Mixture of dry and wet ingredients |
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Term
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Definition
Cooking in a moderate amount of heated fat |
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Term
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Definition
Cooking that occurs after removal from heat source |
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Definition
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Definition
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Term
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Definition
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Term
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Definition
Quick cooking using a little fat |
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Term
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Definition
Submerged in fat heated to 350F |
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Term
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Definition
Costing with a mixture of crumbs and eggs |
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Term
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Definition
When fat reaches preset temperature submerging food |
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Term
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Definition
Coating with flour or crumbs |
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Term
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Definition
Cooking on a skewer over heat |
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Term
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Definition
Cooking in a closed container with steam |
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Term
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Definition
Cooking by searing and simmering |
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Term
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Definition
Partially cooking in boiling water |
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Term
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Definition
To cook liquid in a pan after removing |
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Term
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Definition
Cooking in a nonboiling water |
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Term
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Definition
Cooking by searing, then submerging |
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Term
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Definition
Heated liquid rises to the top of the pan |
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Term
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Definition
Partially cooking by boiling |
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Term
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Definition
Cooking a liquid at 150F to 185F |
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