Cooking Methods Vocabulary

1. A group of cooking methods that uses oil, fat, hot air radiation, or metal to transfer heat.
2. To cook foods by completely submerging them in heated fat or oil at temperatures between 350ºF and 375ºF
4. The process of cooking sugar to high temperatures.
8. A long, slow cooking process that can make tough cuts of meat more tender.
10. To cook food directly under a primary heat source.
13. Uses liquid instead of oil to create the heat energy needed to cook food.
15. A quick, dry cooking technique that uses a small amount of fat or oil in a shallow pan to cook foods.
17. French for “put in place.”

1. Coating foods with flour or finely ground crumbs.
3. This dry heat cooking method can be done in an oven with virtually any vegetable, oil, salt, and pepper.
4. When the cooking process involves both moist and dry heat cooking techniques, it is called _____ cooking.
5. To quickly brown the outside of food at the start of the cooking process.
6. To add a small amount of liquid such as stock or water to a pan to loosen brown bits of food after searing or sauteing.
7. Food cooks slowly and steadily in a slightly cooler liquid that is heated from 185ºF to 200ºF.
9. The desirable texture used to describe vegetables when cooked.
10. Using dry heat in a closed environment, usually an oven.
11. A large pan with sloping sides.
12. To cook vegetables or other foods in a closed environment filled with steam.
13. A reaction that happens when food is heated (sugar breaks down in the presence of protein which results in a darkening in color and pleasing nutty taste)
14. A dry cooking technique that is similar to sautéing, but you use a wok.
16. When heat is applied, proteins in food change from liquid or semi liquid to a dry, solid state.