| A | B |
|---|
| Saute | Quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan |
| Carryover Cooking | Dry cooking method that takes place after food is removed from the heat source, and occurs because the outside of the food is hotter than the inside of the food. |
| Braising | Combination cooking method that is often used to cook tougher cuts of meat, involves searing the meat first, then cooking in the oven or on top of the stove with a small amount of liquid for a long period of time. |
| Parboiling | Moist cooking method that partially cooks food for a longer time than blanching and is often used for meats that will complete cooking on the grill. |
| Simmering | Used to cook vegetables or reduce sauces |
| Caramelization | Cooking process that brown food at a high temperature and creates a flavorful aroma. |
| Nutritive Value | lost when raw foods are cooked longer in a lot of water |
| Stir Fry | Ingredients, typically vegetables that are cooked in a small amount of butter or oil usually in a Wok. |
| Batter | Coating made of eggs and crumbs used in Dry Cooking Methods |
| Shocking | Quickly plunging blanched items into an ice water bath |
| Stewing | Combination Cooking Technique has food completely covered with liquid and has a cooking time shorter than Braising. |
| Searing | Done on top of the range top or in the oven and involves quickly browning the food product at the beginning of the cooking process. |
| Boiling | Moist Cooking Method that brings water or stock to the boiling point and keeps food at this temperature while cooking. |
| Steaming | Moist cooking method where food is cooked by vapor inside a closed environment where water reaches the boiling point but the water never touches the food. |
| Roasting | Seared first to help seal in the juices prior to cooking then cooked by hot air, similar to baking, uncovered in an oven. |
| Baking | Dry cooking technique that is done in a closed environment with no liquid or fat |
| Convection | Heat moving to the top pushing cooler air to the bottom |
| Conduction | Heat source is directly touching the food |
| Radiation | When heat is radiating from a heat source to the food |
| Recovery Time | Time it takes for the fat or oil to return to the preset temperature after food has been submerged. |
| Dredge | To coat foods with flour or finely ground crumbs |
| Deep Fry | Cooks foods by completely submerging them in heated fat or oil that is 350-375 degrees F. |
| Pan Fry | To cook food by heating a moderate amount of fat in a pan before adding food. |
