Culinary Methods, Umami, MSG, Food Production, Stocks, and Soups (copy)

Dry Heat Methods

Cooking without water, utilizing heat transfer via fat mediums or dry hot air circulation.

Baking

A method of cooking food by the action of dry heat inside an enclosed oven.

Roasting

Cooking a large piece of meat over an open fire, now using various fats and oils.

Grilling

A technique where food is placed directly onto a grill bar structure.

Braising

A combined cooking method integrating roasting and steaming/stewing, retaining natural juices.

Umami

One of the 5 basic tastes, recognized as a pleasant savoury taste, detected by glutamate receptors.

MSG

Monosodium Glutamate, a chemical flavor enhancer known for imparting umami flavor.

Food Production

The systematic process of converting raw materials into finished food items.

White Stock

An unseasoned liquid derived from raw bones and vegetables, simmered in cold water.

Thick Soups

Soups like Purée, Cream, Velouté, Bisque, and Chowder.

Poaching

Gently cooking food in a liquid mixture of water and vinegar below boiling point.

Steaming

Cooking food placed directly inside a closed pan surrounded by steam.

Boiling

Cooking food in a pan of liquid maintained at a continuous boil at 100°C.

Safety Profile of MSG

Safe for most people at normal consumption levels but can cause side effects for sensitive individuals.

Stock Storage Protocols

Stocks must cool quickly, and hot stock shouldn't be placed directly in the refrigerator.