| A | B |
|---|
| radiant heat | heat transfer from a glowing or red hot heat source (coals or flames) |
| caramelize | food turns brown when sugar it contains becomes hot |
| Maillard reaction | reaction of protein browning in foods |
| water bath | technique to control temperature of oven heat |
| grilling | food is placed on a rack for cooking |
| broiling | heat source is located above the food |
| sauteing | cooks food quickly, often uncovered, in a very small amount of fat in a pan over high heat |
| carryover cooking | foods continue to cook after being removed from heat source |
| recovery time | time it takes for pan to re-heat after food is added |
| stir frying | uses a wok to quickly cook food cut into small strips |
| searing | cooking in a SMALL amoun of hot fat just long enough to color the outside of the food |
| pan broiling | cooking in a pan with NO fat |
| sweating | cooking UNCOVERED at a low temperature in a small amount of fat |
| smothering | cooking COVERED at a low temperature in a small amount of fat |
| pan frying | cooking in a pan with enough fat to cover HALFWAY up sides of food |
| deep frying | cooking in a pan with enough fat to COMPLETELY cover food |
| baking | food is cooked by hot air trapped inside an oven |
| batter | typically made by blending flour and a liquid |
| 3 basic coating options | seasoned flour, batter, standard breading |
| standard breading | dust food in seasoned flour, dip it in beaten eggs, cover in bread crumbs |
| seasoned flour | salt, pepper, and flour |
| conditioning the pan | letting the pan heat up before adding any oil or food |
| nutritive value | all the benefits a food might have for our bodies |
| roasting | dry heat method in which food is cooked by HOT AIR TRAPPED INSIDE OVEN - especially for larger pieces of food than for baking |
| dry sauteing | also called pan broiling - method like sauteing except NO FAT is used |
