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COOKING technique

COOKING technique
34問 • 1年前
  • Johanna Rellosa
    • 通報

    問題一覧

  • 1

    Involve heating of the food, and heat is transferred to the food through different processes.

    Cooking techniques

  • 2

    3 Cooking Techniques

    Dry Heat

  • 3

    A process wherein the food is exposed to a high source of heat coming from below or above.

    Dry Heat Cooking Techniques

  • 4

    Dry Heat cooking techniques

    Baking Roasting Broiling Grilling Griddling Panbroiling

  • 5

    •Applies dry heat by cooking in a closed environment such as an oven. •Considered as the slowest cooking method.

    Baking

  • 6

    Same as baking. •It involves dry heat by cooking in a closed environment. •The difference is that (It requires a high temperature before cooking to reach a crispy brown surface.) •Putting in a rack will also prevent the meat from simmering in its juices and fat.

    Roasting

  • 7

    •Cooked with the radiant heat from above instead of below. •The food is cooked directly under a primary heat source. •This technique is commonly used for tender meats, such as fish and poultry, as the food cooks quickly because it is exposed to (very high heat in a short time.)

    Broiling

  • 8

    Thing to Remember when BROILING

    1. The heat should be turned on in full. The cooking temperature can be controlled by adjusting the rack nearer or farther from the heat source. For thicker food items, it should be placed farther from the heat source. For thinner items, food should be placed nearer the heat source. This is practiced, so the inner and outer portion of the food will be cooked at the same rate. 2. Broiler should be preheated. This helps the food product sear quickly, and the desired grill marks on the food will be achieved. 3. Dipping in oil will avoid the food from drying and sticking. However, putting oil for high-fat foods is not necessary. Be careful about the amount of fat; too much oil on a hot broiler may cause a fire. 4. To cook both sides of the food, it can be turned over only once to avoid unnecessary handling.

  • 9

    A low-intensity broiler that is used for browning or melting the top of food items before being served.

    Salamander

  • 10

    Cooking food over a heat source (may be charcoal, an electric element, or a gas-heated element) with an open grid.

    Grilling

  • 11

    Done on a solid metal surface with a gas or an electric heat source. (177°C/350°F)

    Griddling

  • 12

    This griddle has raised ridges, which are designed to create a similar effect of a grill on the food. However, it does not have the charcoal-grilled flavor imparted by smoke from burning fats.

    Griddling

  • 13

    Done in a sauté pan or skillet instead of on a griddle. Fat must be poured off as it accumulates, or the process becomes pan frying. No liquid is added, and the pan is not covered, or else the item would steam.

    Pan broiling

  • 14

    Another kind of dry heat cooking technique. •It involves the use of fat or oil to transfer heat.

    Dry heat using fat cooking techniques

  • 15

    Dry heat using fat cooking techniques

    Searing Sauteing Stir-Frying Pan Frying Deep Frying

  • 16

    Quick process of cooking using extreme heat that creates a brown crispy crust from the outside and locks in the moisture in the inside. •Great way of cooking different types of meat and seafood because it enhances flavors and adds colors. •Can be done using a range top or an oven.

    Searing

  • 17

    Another kind of dry heat cooking technique using fat. •Means to quickly cook food in a shallow pan using a small amount of fat or oil.

    Sautéing

  • 18

    Similar to sautéing; thus, it uses a Wok (A large pan with sloping sides). •Has lesser cooking time compared to sautéing. •The size and shape of the wok require the food to be stirred continuously.

    Stir-frying

  • 19

    Requires a moderate amount of fat or oil that would cover one half or three-quarters of the food and cooking over medium heat.

    Pan Frying

  • 20

    Dry heat cooking technique that cooks food by submerging it completely in heated fat or oil with a temperature of 177°C-191°C (350°F-375°F).

    Deep-Frying

  • 21

    Process of heating food using liquid other than oil.

    Moist Heat cooking Techniques

  • 22

    Moist heat cooking techniques

    • Boiling • Simmering • Poaching • Blanching • Parboiling • Steaming

  • 23

    Moist heat cooking technique that cooks food in a liquid, such as water or stocks, that is bubbling rapidly and greatly agitated. 100°C (212°F)

    Boiling

  • 24

    Involves cooking food in a liquid that is heated at 85°C to 93°C (185°F to 200°F). •Makes a gentler process of cooking compared to boiling. •The food is cooked slower, creating better control of evaporation and breaking up of delicate foods. This cooking technique is used to lessen the volume of liquid.

    Simmering

  • 25

    •Cooking food in a small amount of liquid, enough to cover the food between 66°C (150°F) and 85°C (185°). •This process is gentler than simmering. •Used to cook delicate food, such as egg and fish, or to cook a variety of meat.

    Poaching

  • 26

    Food is partially and briefly immersed into boiling water or oil. •Fastest way to change the flavor and enhance the color of the food. •Also used to preserve the nutritional value of the food and remove blood, salt, or impurities from meats and bones. •also helps loosen the skin of vegetables and fruits that simplifies peeling.

    Blanching

  • 27

    There are two step involved in BLANCHING food in water: 1.Immerse the food in boiling water and return the pot to a boil to partially cook. 2.Remove the blanched food from the liquid and plunge them into ice water to stop the cooking process. This method is called ____

    Shocking

  • 28

    Food is partially cooked by immersing it into boiling water. •Rrequires a longer cooking time than blanching. •Does not cool the food using cold water or ice after removing it from the boiling water.

    Parboiling

  • 29

    Food is cooked by directly exposing it into hot steam. •Cooked using an enclosed pot and a steamer basket. •The food is put inside a covered steamer basket and is placed over the pot filled with a small amount of water. The water from the pot is heated until it reaches the boiling point. From a closed environment, it will create hot steam that serves as heat to the food.

    Steaming

  • 30

    Useful for tough yet flavorful cuts of meat.

    Combination of dry heat and moist heat cooking techniques

  • 31

    COMBINATION OF DRY HEAT AND MOIST HEAT COOKING TECHNIQUES

    •Braising •Stewing

  • 32

    •Used to tenderize tough cuts of meat, such as shank, shoulder, and round. •It is a long and slow cooking process that helps break down the connective tissue in the meat, making it tender and combined with a flavorful sauce.

    Braising

  • 33

    •Requires heat to form a chemical reaction between an amino acid and a reducing sugar. •A form of nonenzymatic browning similar to caramelization. •Amino groups do not neutralize in the process that accelerates in an alkaline environment. •The type of amino acid ascertains the resulting flavor and becomes the basis of flavoring.

    Maillard reaction

  • 34

    cooking time is much shorter than braising •The food item is cut into smaller portions. •Cooking process is the same as braising, wherein meat is first seared at a high temperature.

    Stewing

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    問題一覧

  • 1

    Involve heating of the food, and heat is transferred to the food through different processes.

    Cooking techniques

  • 2

    3 Cooking Techniques

    Dry Heat

  • 3

    A process wherein the food is exposed to a high source of heat coming from below or above.

    Dry Heat Cooking Techniques

  • 4

    Dry Heat cooking techniques

    Baking Roasting Broiling Grilling Griddling Panbroiling

  • 5

    •Applies dry heat by cooking in a closed environment such as an oven. •Considered as the slowest cooking method.

    Baking

  • 6

    Same as baking. •It involves dry heat by cooking in a closed environment. •The difference is that (It requires a high temperature before cooking to reach a crispy brown surface.) •Putting in a rack will also prevent the meat from simmering in its juices and fat.

    Roasting

  • 7

    •Cooked with the radiant heat from above instead of below. •The food is cooked directly under a primary heat source. •This technique is commonly used for tender meats, such as fish and poultry, as the food cooks quickly because it is exposed to (very high heat in a short time.)

    Broiling

  • 8

    Thing to Remember when BROILING

    1. The heat should be turned on in full. The cooking temperature can be controlled by adjusting the rack nearer or farther from the heat source. For thicker food items, it should be placed farther from the heat source. For thinner items, food should be placed nearer the heat source. This is practiced, so the inner and outer portion of the food will be cooked at the same rate. 2. Broiler should be preheated. This helps the food product sear quickly, and the desired grill marks on the food will be achieved. 3. Dipping in oil will avoid the food from drying and sticking. However, putting oil for high-fat foods is not necessary. Be careful about the amount of fat; too much oil on a hot broiler may cause a fire. 4. To cook both sides of the food, it can be turned over only once to avoid unnecessary handling.

  • 9

    A low-intensity broiler that is used for browning or melting the top of food items before being served.

    Salamander

  • 10

    Cooking food over a heat source (may be charcoal, an electric element, or a gas-heated element) with an open grid.

    Grilling

  • 11

    Done on a solid metal surface with a gas or an electric heat source. (177°C/350°F)

    Griddling

  • 12

    This griddle has raised ridges, which are designed to create a similar effect of a grill on the food. However, it does not have the charcoal-grilled flavor imparted by smoke from burning fats.

    Griddling

  • 13

    Done in a sauté pan or skillet instead of on a griddle. Fat must be poured off as it accumulates, or the process becomes pan frying. No liquid is added, and the pan is not covered, or else the item would steam.

    Pan broiling

  • 14

    Another kind of dry heat cooking technique. •It involves the use of fat or oil to transfer heat.

    Dry heat using fat cooking techniques

  • 15

    Dry heat using fat cooking techniques

    Searing Sauteing Stir-Frying Pan Frying Deep Frying

  • 16

    Quick process of cooking using extreme heat that creates a brown crispy crust from the outside and locks in the moisture in the inside. •Great way of cooking different types of meat and seafood because it enhances flavors and adds colors. •Can be done using a range top or an oven.

    Searing

  • 17

    Another kind of dry heat cooking technique using fat. •Means to quickly cook food in a shallow pan using a small amount of fat or oil.

    Sautéing

  • 18

    Similar to sautéing; thus, it uses a Wok (A large pan with sloping sides). •Has lesser cooking time compared to sautéing. •The size and shape of the wok require the food to be stirred continuously.

    Stir-frying

  • 19

    Requires a moderate amount of fat or oil that would cover one half or three-quarters of the food and cooking over medium heat.

    Pan Frying

  • 20

    Dry heat cooking technique that cooks food by submerging it completely in heated fat or oil with a temperature of 177°C-191°C (350°F-375°F).

    Deep-Frying

  • 21

    Process of heating food using liquid other than oil.

    Moist Heat cooking Techniques

  • 22

    Moist heat cooking techniques

    • Boiling • Simmering • Poaching • Blanching • Parboiling • Steaming

  • 23

    Moist heat cooking technique that cooks food in a liquid, such as water or stocks, that is bubbling rapidly and greatly agitated. 100°C (212°F)

    Boiling

  • 24

    Involves cooking food in a liquid that is heated at 85°C to 93°C (185°F to 200°F). •Makes a gentler process of cooking compared to boiling. •The food is cooked slower, creating better control of evaporation and breaking up of delicate foods. This cooking technique is used to lessen the volume of liquid.

    Simmering

  • 25

    •Cooking food in a small amount of liquid, enough to cover the food between 66°C (150°F) and 85°C (185°). •This process is gentler than simmering. •Used to cook delicate food, such as egg and fish, or to cook a variety of meat.

    Poaching

  • 26

    Food is partially and briefly immersed into boiling water or oil. •Fastest way to change the flavor and enhance the color of the food. •Also used to preserve the nutritional value of the food and remove blood, salt, or impurities from meats and bones. •also helps loosen the skin of vegetables and fruits that simplifies peeling.

    Blanching

  • 27

    There are two step involved in BLANCHING food in water: 1.Immerse the food in boiling water and return the pot to a boil to partially cook. 2.Remove the blanched food from the liquid and plunge them into ice water to stop the cooking process. This method is called ____

    Shocking

  • 28

    Food is partially cooked by immersing it into boiling water. •Rrequires a longer cooking time than blanching. •Does not cool the food using cold water or ice after removing it from the boiling water.

    Parboiling

  • 29

    Food is cooked by directly exposing it into hot steam. •Cooked using an enclosed pot and a steamer basket. •The food is put inside a covered steamer basket and is placed over the pot filled with a small amount of water. The water from the pot is heated until it reaches the boiling point. From a closed environment, it will create hot steam that serves as heat to the food.

    Steaming

  • 30

    Useful for tough yet flavorful cuts of meat.

    Combination of dry heat and moist heat cooking techniques

  • 31

    COMBINATION OF DRY HEAT AND MOIST HEAT COOKING TECHNIQUES

    •Braising •Stewing

  • 32

    •Used to tenderize tough cuts of meat, such as shank, shoulder, and round. •It is a long and slow cooking process that helps break down the connective tissue in the meat, making it tender and combined with a flavorful sauce.

    Braising

  • 33

    •Requires heat to form a chemical reaction between an amino acid and a reducing sugar. •A form of nonenzymatic browning similar to caramelization. •Amino groups do not neutralize in the process that accelerates in an alkaline environment. •The type of amino acid ascertains the resulting flavor and becomes the basis of flavoring.

    Maillard reaction

  • 34

    cooking time is much shorter than braising •The food item is cut into smaller portions. •Cooking process is the same as braising, wherein meat is first seared at a high temperature.

    Stewing