| A | B |
|---|
| Baking | food is cooked by hot air trapped inside an oven |
| Conduction | heat is conducted by metal burner |
| Radiant | heat comes by rays from a glowing heat source |
| Grill | to cook foods with the heat source is located below the food |
| Broil | to cook foods with the heat source above the food |
| Saute' | to cook delicate foods quickly in a small amount of fat |
| Stir fry | to cook foods quickly constantly stiring the food |
| Sear | to give meat a nice color by cooking quickly in a small amount of fat. |
| Searing step | first step in the stewing and braising method of cooking |
| Deep fry | to cook foods completely submerged in oil |
| Carryover cooking | when foods continue to cook after being removed from the heat source 5-15 degrees |
| Steaming | to cook food in a closed pot. The food not touching the liquid |
| Boil | to cook in water at a temperature of 212 degrees |
| Simmer | to cook food/stock at a temperature of 185-200 degrees |
| Blanch | to partly cook a food item |
| Parboil | to partly cook a food item at 212. Partially cooking the item |
| Shock | to plunge a food item into ice water to stop the cooking process |
| Stew | to cook small cuts of meat, completely covered with a liquid |
| Braise | to cook a large piece of meat partly in water, covered in the oven or on the stove |
| Cooking pasta | at a boil |
| Fryer basket | 1/2 full |
| Cooking spaghetti sauce | slow simmer |
| Poultry internal temperature | 165 degrees |
| Beefveallamb internal temperature | 145 degrees |
| Carameliztion | the process to create a brown exterior to foods |
| Deep fryer temperature | 350 degrees |
| Standard breading | flour egg wash breading material |
| Roasting | cooking food in an oven using the rapped hot air (usuall meats) |
| Sous vide | to poach food in sealed plastic, low and slow |
| Bbq | to grill over smoking wood, then sauce added |
