Hospitality and Tourism

cooking methods/techniques

pathogen

harmful bacteria

danger zone (temp)

between 4 degrees C and 60 degrees C

what does bacteria need?

time, moisture, warmth, food, oxygen

cross-contamination

when harmful micro-organisms from raw foods come in contact with cooked foods

four main body areas that contain pathogens

hands, lungs, rectum, head

baking

cook by dry heat without direct exposure to a flame

baste

pour juices or melted fat over food during cooking to keep it moist

beat

stir vigorously to make a smooth or frothy mixture

blend

to mix one substance with another

boil

to cook by immersing in boiling water or stock

bread

to coat food in bread crumbs

broil

cook by exposure to direct, intense, radiant heat

brown

make or become brown

chop

cut something into pieces with repeated sharp blows of a knife

coat

cut covering a food or dipping it into an ingredient such as flour or sauce

combine

to stir two or more ingredients with a utensil until mixed together

cream

to soften solid fat into a smooth mass then blending it with other ingredients

cube

to cut food into even pieces

cut

divide pieces with knife or sharp implement

cut in

to mix solid cold fat with a dry ingredient

dice

to finely chop ingredients consistent in size

dredge

to lightly coat food with a dry ingredient

fold

to gently combine a lighter ingredient with a heavier one

fry

the cooking of food in hot fats or oils

glaze

a liquid preparation applied to food on which it forms a firm glossy coating

grate

to rub food against a grater to create smaller pieces

grease

rub interior of pan with oil or butter

grill

cook food over heat source

macerate

fresh/dried fruit splashed or left to sit in flavoured liquid

marinate

soaking of food in flavoured liquid to flavour and tenderize

mince

finest level of chopping

pare

cut off outer skin of something

peel

remove skin or rind from a fruit or vegetable

pinch

1/16 of a teaspoon

reduce

to simmer until some water is evaporated

roast

uses dry heat and hot air to surround food and cook evenly on all sides

saute

to cook foods in shallow pan with high heat

scald

to heat liquid just below boiling point

score

to cut slits on the surface of a piece of food

simmer

uses moderate heat to gently soften foods while adding seasoning and ingredients

steam

method of cooking that uses moist heat

stew

to boil slowly or with simmering heat

stir

to mix substances in a circular motion

stir-fry

to cook meat or vegetables quickly in hot oil, moving them around all the time

toast

heating food item to make them brown and crisp

toss

mix ingredients by light lift and drop

whip

beating an ingredient vigorously to incorporate air to make ingredient frothy

paysanne

1/4 moon shaped cut

mirepoix

coarsely chopped

macedoine

medium dice

brunoise

fine dice

vichy

chopped into moon shapes

julienne

thin strips

caramelization

cooking sugar to high temp; creates good smell and changes taste of food

coagulate

liquid/semi-liquid to solid/semi-solid

combination cooking

dry and moist techniques

dry cooking

uses metal and hot air/oil/fat

moist cooking

uses liquid to create energy to cook food

evaporate

moisture that comes from food and escapes into air

pigment

matter in cell and tissue that creates colour

carry over cooking

cooking that occurs after food is removed from heat source

seared

quickly browned, locks in a food’s juice

open spit

food on metal rod that turns over heat

sauteing

quick, uses small amount of fat

stir fry

uses wok

dredging

to coat with flour or finely ground crumbs

breading

a coating made with egg and crumbs

batter

semi liquid mixture

pan fry

fry food in pan

deep fry

to cook by completely submerging food in heated fat or oil

recovery time

the time it takes for the fat or oil to return to the pre-set temperature after food has been submerged

broiling

to cook food under primary heat source

boiling

bringing liquid to rapid, rolling bubbling

blanching

boiling method to partially cook food

simmer

cooking food below boiling temperature

poach

gentler means of cooking than simmering

steaming

cooking vegetables in a closed environment filled with steam

braising

long, slow, cooking process

stewing

food is completely covered in liquid, cooking time is shorter than braising

freezing

lowering temperature to prevent micro-organism growth

dehydrating

removes moisture from food so bacteria cannot grow

canning

placing foods in jars and heating them to destroy micro-organisms that causes food spoilage

pickling

preserving edible food products in an acid solution

smoking

preserving food by exposing it to smoke

fermenting

breakdown of carbs like start and sugar by bacteria and yeast

curing

preserving food to prevent spoilage (food can be cured by brining)

risotto

a rice dish in which the grain has been sauteed in butter, and then simmered in a flavoured cooking liquid, which is gradually added 

brown rice

has the outer covering removed (hull), yet the bran is still in tact

enriched rice

white rice which has had vitamins and minerals added to the grain

parboiled rice

partially cooked with steam and then dried

polenta

cornmeal that is gradually sprinkled into simmering liquid

hominy

made from soaking dried corn in lye so that the kernels become swollen

pilaf method

involved sautéing the grain in oil or butter before adding the liquid

short grain

a grain contains the most starch. it becomes sticky when cooked, but is the most tender type of rice.

medium grain

a grain that is firm when it is hot.  It becomes sticky when it cools.

long grain

a grain that remains slightly firm when cooked properly.  However, it should not become sticky when cooked.  The grains of rice separate easily after cooking.  

Arborio

Short grain, white rice; sticky when cooked

basmati

Extra long-grain with polished cream-coloured grain; light, sweet flavour; aged before use, so should be well rinsed

jasmine

Long-grain white rice; similar to basmati but has a more delicate flavour.

wild rice

Not a true rice, but a wild water grass; black and brown grain with a nutty flavour; chewy texture; cooked in three times the amount of water as rice