Cooking and Food Preparation Techniques

Flashcards about cooking and food preparation techniques.

Conduction

Transfer of heat by direct contact.

Convection

Transfer of heat through the movement of air, steam, or liquid.

Radiation

Transfer of energy by waves from a source to the food.

Coagulation

When proteins change from liquid to solid with the application of heat.

Maillard reaction

Reaction when proteins are heated to about 310°F, react with carbohydrate molecules, turn brown, and develop richer flavors.

Caramelization

The browning of sugars.

Gelatinization

When starches absorb water and swell.

Evaporation

The process in which water turns to gas at any temperature.

Dry-heat cooking

Cooking methods that use air and fat.

Moist-heat cooking

Cooking methods that uses water and steam.

Searing

Technique used to brown the surface of food at a high temperature so that a caramelized crust forms

Sautéing

To cook foods fast in a small amount of fat.

Stir-Frying

Similar to sautéing except uses a wok.

Marbling

Fat deposited within the muscle tissue

Fat cap

Fat that surrounds the muscle tissue

Barding

Adding surface fat where they are lacking

Grilling

Use direct heat to cook food, but when grilling the heat source comes from below

Broiling

To cook with radiant heat from above.

Boiling

When liquid is brought to 212°F that is bubbling rapidly and is greatly agitated

Blanching

Partially cooks food to change the flavor and keep the color.

Parboiling

Like blanching only the product cooks for a longer time.

Simmering

Means to cook in a liquid that is bubbling gently at a temperature of about 185°F to 200°F (85°C to 90°C).

Poaching

Means to cook in a liquid, usually a small amount, that is hot but not actually bubbling. Temperature is about 150°F to 185°F (61°C to 85°C).

Steaming

Means to cook foods by exposing them directly to steam.

Combination cooking method

The product is first browned, using dry heat, before it is cooked with a liquid.

Braising

Means to cook covered in a small amount of liquid, usually after preliminary browning. Used for large cuts of meat.

Stewing

A combination cooking method for cooking smaller pieces of food in liquid after browning or blanching, used for smaller items.

Rigor Mortis

Stiffen of animal muscles due to chemical changes in the flesh, soon after slaughter.

Emulsion

A uniform mixture of two immiscible (unmixable) liquid.

Sandwiches

Sandwiches are slices of bread separated by any of a wide variety of fillings such as meats, poultry, fish, shellfish, cheeses, preserves, vegetable and/or condiments, served hot or cold.