chapter 15 cooking techniques

4. the process of cooking sugar to high temperatures
5. a moderate amount of fat in a pan before adding food
7. foods are cooked in hot fat or oil in a larger amount
11. time it takes for fat or oil to return to present temperature after food has been submerged
12. coat foods with flour or grinded crumbs
13. to use dry heat in a closed environment usually an oven
15. point is a temperature at which liquid boils
16. changes from a liquid to a semi-liquid state
20. cooking at low heats for long times and wood smoke for flavor
21. a coating made of eggs and crumbs
22. uses light in the infer red spectrum to keep food warm during holding
24. is a dry cooking technique similar to sauteing but with a wok
25. uses oil, fat, and the radiation of hot air
28. a flat solid plate of metal with a gas or electric food source
31. long slow cooking process that can make touch cuts of meat more tender
32. is a moist cooking technique that brings a liquid to the boiling point to coook foods
33. the liquid closest to the bottom of the pan i heated to the top

1. involves moistening food with melted fats or another liquid
2. cook foods by submerging them fully in heated fat or oil
3. uses dry heat usually meats
6. cooking that takes place after removing it from a heat source
8. is often used for tender foods that ook quickly
9. the color in food
10. uses both moist and dry techniques
14. uses a small amount of fat or oil in a shallow pan
17. when a liquid turns to vapor
18. a large pan with sloping sides
19. semi-liquid mixture that contains flour eggs milk and seasoning
20. quickly brown the outside of the food
23. uses liquid instead of oil
26. decrease the volume of a liquid
27. roasting food or meat on a metal rod or skewer over a heat source
29. to add a small amount of liquid such as stock or water to a pan to loosen brwn bits of food after searing
30. cook food directly under a heat source