Cooking Techniques

What is poaching in cooking techniques?

Heating/cooking foods submerged in a liquid without using fat.

What temperature does water boil at?

212 degrees F / 100 degrees C.

What is the primary method of cooking in grilling?

Cooking food with dry, direct, radiant heat.

Describe the steaming method of cooking.

Indirect cooking method where hot steam rises from boiling water to cook food.

What cooking method combines a small amount of fat with a shallow pan?

Sautéing.

What is a characteristic of roasting?

A slow cooking process that uses indirect heat at high temperatures over a long time.

How does pan-roasting differ from traditional roasting?

It combines searing and roasting techniques for flavor and texture.

What does braising involve in cooking?

Searing food to develop flavor and then adding liquid to tenderize it.

What is the difference between stirring, beating, and whipping?

Stirring is gentle mixing; beating develops smoothness; whipping incorporates air.

What is blanching used for in cooking?

Cooking an ingredient briefly in boiling water, then plunging it into ice water.

What is the purpose of the breading process?

To cover food with breadcrumbs or nuts before cooking to improve flavor.

What is deglazing in cooking terms?

Adding liquid to caramelized bits in a hot pan to release flavors.