anna-culinary final

sear bite sized pieces of food, then cover them in liquid in a covered pot

stew

food is browned, then covered and simmered with a small amount of liquid until food is tender

braise

rapid cooking method that uses high heat from a source located above the food

broil

quick, dry cooking method that uses a small amount of fat or oil in a shallow pan. typically, cooking food until tender or translucent

saute

dry cooking technique, similar to sauteing that uses a work, uses a high heat and is stirred constantly

stir fry

involves longer cooking time than baking. sometimes the outside of the product is seared first, sealing in juices and caramelizing flavor. usually starts at a high heat and then is lowered.

roast

a moderate amount of fat is added to a pan before adding food, crisped on both sides. food is usually partially cooked and then put in the oven to bring it up to full temperature, especially if it is meat.

pan fry

cook food on a rack above a heat source

grill

cook food in a closed oven without a liquid

bake

cooking vegetables or other foods in a closed environment filled with steam, such as in a pot with a tight fitting liquid

steaming

liquid reaches 212, bubbles form on the sides of the pan and rise rapidly and pop at the surface of the liquid

boil

liquid heated to 180 degrees and small bubbles form on the sides of pan and gently rise to top and break

simmering

using the boiling method to partially cook food. a quick way to change flavor and keep the color in the food. completely submerge food in a boiling liquid, remove, and submerge in cold water to “shock” or stop the cooking.

blanch

cook food completely submerged in liquid below the boiling point temperatures of 180-185. this is simmering: liquid bubbles on the side of the pan, but bubbles do not break at the surface = boiling.

poach

to cook food partially submerged in liquid below the boiling point and temperatures between 160 - 180.

shallow poach

what is done to knives to maintain knife blade edges in between sharpening?

honing

how should a knife be held while cutting

pinch grip, holding the hand with the heel of your hand while pinching the blade with your thumb and index finger

why are there different colored cutting boards in a commercial kitchen

to prevent cross-contamination

what degree is best to hone a knife using a honing steel

22.5 degrees

what side of the knife should you use to scrape a cutting board

the spine / non-cutting side

how should you hold a knife when moving around in the culinary classroom

down at your waist, pointed down

what general cut takes you to other cuts in the progression to get to a dice or a brunnoise

slice

what knife can be compared to a matchstick in size and is commonly used for salads

julienne

what knife cut can be compared to a french fry or a vegetable stick size

batonnet

what knife cut is a very small dice, commonly used as a garnish

bruinose

what knife cut is commonly used on garlic and fresh herbs like parsley

minching

what knife cut is made at an angle and commonly used in stir fry dishes

diagonal cut

what knife is most common in the culinary kitchen due to its multi purpose use

chefs knife

what knife is appropriate for small cuts like removing a peel from a fruit or cutting a small vegetable or fruit

paring knife

what knife is best for cutting bread

serrated bread knife

why is it important for chefs to understand cooking methods

it allows them to control the outcome of the meal

what knife cut takes you to a medium dice

batonnet

define a julienne

a portion of food is cut into short, thin strips

define a brunnoise

a technique used to cut vegetables into tiny, uniform cubes measuring 1/8 x 1/8 × 1/8

define batonnet

a technique to cut things into tiny, long, and straight stick shapes

the outside of the food product is quickly browned at the beginning of the cooking process. it locks in juices, caramelizes flavor, adds color, and makes it more tender

sear