Chapter 8 Flashcards: Cooking Methods

What type of heat transfer occurs via rays from a glowing heat source like burning coals or electric elements?

Radiant heat

The browning of sugars on the surface of a food when exposed to high heat is called _____.

Caramelization

What is the process called when proteins in food turn brown during cooking?

The Maillard reaction

How does the addition of fats or oils during dry-heat cooking affect the nutritional value of food?

It increases the calories and fat content.

What dry-heat method involves placing food on a rack with the heat source located below it?

Grilling

In the dry-heat method of broiling, where is the heat source located in relation to the food?

Above the food

What is the primary difference between roasting and baking in terms of the food being prepared?

Roasting involves whole or large items, while baking involves smaller pieces.

Why do chefs use a water bath when baking delicate foods?

To insulate and protect the food, ensuring a creamy, smooth consistency.

What is the maximum temperature of the water in a water bath used during baking?

$212^{\circ}F$

The French verb meaning "to jump," which refers to cooking food quickly in a small amount of fat, is _____.

Sauté

What does a chef do when they "condition the pan" before sautéing?

They heat the pan before adding any oil.

In sautéing, what is the term for the time it takes for a pan to return to the proper temperature after food is added?

Recovery time

How does the motion of food during stir-frying differ from standard sautéing?

The food is constantly stirred and tossed rather than turned only once.

What specific type of pan is traditionally used for stir-frying?

A wok

The technique of cooking food in a small amount of fat just long enough to color the outside is called _____.

Searing

How does pan-broiling differ from standard sautéing?

No fat is added to the pan during pan-broiling.

What dry-heat variation involves cooking vegetables uncovered over low heat in fat without allowing them to brown?

Sweating

What is the term for sweating food in a covered pan to retain juices?

Smothering

To what depth should oil reach in a pan when performing the pan-frying method?

Halfway up the sides of the food

What are the three components of a standard breading procedure?

Seasoned flour, beaten eggs, and breadcrumbs.

At what temperature range are most foods typically deep-fried?

$350^{\circ}F$ to $375^{\circ}F$

Why is it important to deep-fry food in small batches?

To minimize recovery time and prevent the oil temperature from dropping too low.

What is the term for the process where food continues to cook after being removed from the heat source?

Carryover cooking

Why do chefs allow meat to rest after cooking regarding its internal juices?

To allow juices to redistribute from the center back to the outer parts.

What is the typical boiling point of water, which acts as a temperature limit for most moist-heat methods?

$212^{\circ}F$

What moist-heat method involves cooking food in a closed pot where it does not come into direct contact with the liquid?

Steaming

What is the recommended temperature range for poaching tender foods like eggs or fish?

$160^{\circ}F$ to $170^{\circ}F$

What moist-heat method is typically used for tougher cuts of meat at temperatures between $170^{\circ}F$ and $185^{\circ}F$?

Simmering

The term "sous vide" literally translates from French to English as _____.

Under vacuum

What is the alternative name for sous-vide cooking that refers to its duration and temperature?

Low-Temperature Long-Time (LTLT) cooking

What is the typical temperature range for cooking meat using the sous-vide method?

$131^{\circ}F$ to $140^{\circ}F$

Why might a chef sear a steak after it has been cooked via sous-vide?

To develop the browning, crust, and flavor that the low sous-vide temperatures cannot produce.

Combination cooking methods generally involve what two distinct stages?

An initial stage of searing or blanching followed by cooking in liquid.

In combination cooking, what is the primary difference between braising and stewing regarding the size of the food?

Braising uses large pieces or whole items, while stewing uses smaller, bite-sized pieces.

What determines the sauce of a braise or a stew?

The cooking liquid used during the second stage of the process.

How much liquid is typically added to a pan when braising food?

Enough to partially cover the food, usually about one-third.

How much liquid is required when stewing food?

Enough to completely cover all ingredients.

What is the term for cooking food in liquid just long enough to cook the outer portion before shocking it in ice water?

Blanching

What is the purpose of placing blanched food into ice water immediately after cooking?

To stop carryover cooking.

What term describes food that has been partially boiled?

Parboiled

When a food is described as "fork-tender," what does that indicate about its doneness?

It is at the point of falling apart into shreds or flakes.

Which dry-heat method is most suitable for thin, tender foods that need to cook in a very short time?

Sautéing

What happens to the texture of vegetables and grains when they are prepared using moist-heat methods?

They become softer.

What tool is used to test the doneness of parcooked foods to check for internal resistance?

A paring knife, table fork, or skewer.

Why should pots be covered when heating water for boiling or simmering?

To trap heat and reach the boiling point faster.

Which specific dry-heat method is used to render fat from foods like bacon while pouring off the excess?

Pan-broiling (or dry-sautéing)

What is the primary visual sign of a "rolling boil"?

Large bubbles rising very quickly with significant motion on the liquid's surface.

In the context of frying, what is the "smoke point"?

The temperature at which an oil begins to smoke and break down.

How does the nutritional value of food change the longer it is cooked using dry-heat methods?

It loses more vitamins and minerals.

What is the term for food's ability to supply energy through carbohydrates, proteins, and fats, along with vitamins and minerals?

Nutritive value (or nutritional value)

Why is searing often performed before roasting meat?

To give the meat a rich brown color and enhanced flavor.

What is the risk of adding food to a pan where the oil has not yet been properly heated?

The food will stick to the pan and absorb more oil, becoming greasy.

Which dry-heat method is often used to produce baked items like cakes, cookies, and breads?

Baking

How does a convection oven affect cooking times compared to a conventional oven?

It often cooks food more quickly because air is kept in constant motion.

What is a significant limitation of microwave ovens regarding the exterior of meats?

There is little to no browning due to the absence of heated air.

What preparation step helps prevent food from sticking to a grill rack and creates clean grill marks?

Oiling the grill or rack with an oil-soaked cloth.

What term describes the golden brown, soft, and sweet state of an onion after slow roasting or sautéing?

Caramelized

How does the flavor of the outside of food change as it browns during dry-heat cooking?

The flavor becomes more intense.

Which coating for pan-frying must be applied immediately before the food enters the hot oil?

Batter

What is the primary method of heat transfer when food is cooked on a griddle?

Conduction from the solid metal plate to the food.

What happens to the internal juices of a piece of meat while it is being cooked?

They are driven toward the center by the heat.

What is the impact of overcooking on the moisture content of food?

It causes the food to lose moisture and become dry.

Which moist-heat method is considered best for retaining the maximum amount of a food's nutrients?

Steaming

What is the specific temperature of the poaching stage when bubbles only cling to the bottom and sides of the pan?

$160^{\circ}F$ to $170^{\circ}F$

What is the purpose of parcooking foods in a professional kitchen setting?

To increase efficiency and ensure foods can be finished quickly for service.

What physical change occurs to eggs, meats, and poultry as they are cooked?

They become firm.

How does a chef typically add flavor to foods during the steaming process?

By adding aromatics and seasonings to the steaming liquid.

What is the relationship between the weight of a piece of meat and the amount of carryover cooking it experiences?

Larger cuts of meat experience a greater amount of carryover cooking.

Which cooking method involves the transfer of heat from magnetic waves rather than hot air or liquid?

Microwave cooking

In pan-frying, what should be done with excess oil before the food is served?

The food should be drained and blotted with a paper towel.

What is the term for a mixture of flour and liquid used to coat foods before deep-frying?

Batter

Why is it difficult to achieve even doneness in a microwave oven for poultry that includes bone and skin?

Microwaves affect different substances (lean meat, fat, bone) differently.

How does the appearance of food cooked by sous-vide generally compare between the outside and the inside?

The appearance is typically the same on both the outside and inside.

What is the effect of steaming on the color of green vegetables like broccoli or asparagus?

It makes the color bright and vibrant.

Which moist-heat technique is used to loosen the skins of tomatoes or peaches for easier peeling?

Blanching