Karteikarten
Culinary Techniques
Karten in diesem Stapel (22)
- 1Cooking something submerged in water/liquid heated to 212F with an aggressive/rapid bubbling. A few examples of foods you would use this method: Pasta, instant ramen noodles..Boiling
- 2To slowly cook a liquid just below the boiling point at low heat with a gentle bubbling. A few examples of foods you would use this method: adobo, beef stew, gumbo, gravy, congeeSimmering
- 3Submerging delicate types of foods in a water/liquid at a low temperature. Examples: Eggs, Fish, Fruits.Poaching
- 4Using the vapor (steam) that comes off of boiling water to cook foods without directly being in the water/liquid. This helps maintain more optimal nutritional value and vibrant colours of foods. Ingredients should be in an enclosed area Examples: Vegetables, Dumplings, fish, tamalesSteaming
- 5Placing food in boiling water/liquid for a very short time to only partially cook food. Most times placing it in an ice water afterward to stop the cooking process. A few examples of foods you would use this method: potato, tomato, vegetablesBlanching
- 6Encasing ingredients in a tightly sealed pouch of parchment paper with the addition of a small amount of liquid. The bag is placed in an oven and as the bag heats the liquid creates steam and cooks the contents of the bag. A few examples of foods you would use this method: fishEn Papillote
- 7Uses a small amount of fat in a pan over high heat to quickly cook something over a short period of time. A few examples of foods you would use this method: Vegetables, Meat.Saute
- 8Same as saute, but usually a term used with East Asian food and can be done with a wok over a very strong industrial burner.Stir Fry
- 9Food placed on a metal grate over a heat source coming from below/underneath. Typically can be powered by fire from burning wood, charcoal, or gas. A few examples of foods you would use this method: Meats, fish, fruits, and vegetables.Grilling
- 10A cooking method that uses a very high temperature heat source above food. Usually used to brown, crisp, and/or melt finishing touches on foods/dishes. A few examples of foods you would use this method: Mac & Cheese, bread crumb toppings, french onion soup.Broiling
- 11Submerging food in hot fat at medium to high temperatures of heat. This method evaporates moisture from foods. A few examples of foods you would use this method: Fried chicken , Tempura, Batter onion rings or Fries, Battered fish, Doughnuts, Churros.Deep-frying
- 12A cooking method using dry heat without direct exposure to a flame. Typically done in an oven. Roasting is usually used with savoury foods/dishes. Baking is usually used with breads/pastries/desserts.Roasting/Baking
- 13Cooking foods (generally meats) with indirect heat by directing smoke into the cooking area from burning wood in a separate compartment. Usually done over longer periods of time with very low temperatures of heat. Traditionally used to preserve food. A few examples of foods you would use this method: Brisket, Pork, ribs, fish, cheese.Smoking
- 14A cooking technique that places food in a pan or flat cooking surface set at a high temperature to create a crust, colouring, and caramelization on the surface. A few examples of foods you would use this method: steak, fish, vegetables, and moreSearing
- 15This combination cooking method usually starts by searing (dry method) something, placing it in an oven safe dish, adding liquid, covering it and placing it in the oven. As the covered liquid heats, simmering and steam (moist method) is created and cooks the food/dish the rest of the way.Braising
- 16Stewing is similar to braising, but instead of finishing in the oven, food/dishes are finished in a pot on the stovetop and simmered until finished.Stewing
- 17To combine two ingredients that don’t normally mix easily in such a way that allows them to combine together without breaking/separating over time. A few examples of foods you would use this method: mayonnaise, dressings.Emulsify
- 18When you cooking food in a separate vessel over the steam coming from boiling/simmering water. A few examples of foods you would use this method: use for making custards, melting chocolate and keeping sauce warm.Bain-Marie
- 19Heating solid fats to melt/liquify it. Can simply be to lower the amount of fat that remains in a food/dish, and/or can be set aside and repurposed.Rendering Fat
- 20Placing foods in heat proof plastic bags and heating them in water baths with immersion circulators that precisely control the temperature the water is being heated to.Sous Vide
- 21Applying (brushing, pouring, spooning) liquids (melted butter, fat, meat drippings, stock, sauces, marinades, or juices from meat itself) on food while it cooks to keep it moist and flavorful.Basting
- 22Adding alcohol to a pan and lighting a fire. A few examples of foods you would use this method: Banana Foster, Crêpes Suzette.Flambe
Informationen
- Beschreibung
- Grade 9 Hospitality and Tourism Karteikarten am Culinary Techniques, erstellt von Shahwali Khan am 03/03/2025.
- Erstellt von
- Shahwali Khan
- Aufrufe
- 5
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