FOOD AND NUTRITION – Unit 8 Terms
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Transcript of FOOD AND NUTRITION – Unit 8 Terms
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FOOD AND NUTRITION – Unit 8 TermsCooking Terms
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cook in the oven in dry heat without a cover
bake
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to cook by broiling, grilling, roasting, or baking.
Traditionally to cook meat on a rack over hot coals
barbecue
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a flour and liquid mixture with a consistency ranging from a
thin liquid to a stiff liquid depending on the proportion of
dry to liquid ingredients
batter
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to briefly immerse food in boiling water or steam. It
inactivates the enzymes in foods
blanch
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to heat a liquid until bubbles rise to the surface, a method of cooking food in a boiling liquid
boil
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a long, slow combination cooking technique in which food is seared and then simmered in enough liquid to cover no more than 2/3 of the food
braise
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a dry cooking method in which food is cooked directly under a
primary heat source
broil
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to turn the surface of a food brown by quickly cooking it in hot fat or placing it under a
broiler
brown
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to cook in sugar syrup until coated or crystallized
candy
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the chemical browning reaction that can occur when a sugar is heated. A characteristic color
and flavor develops.
caramelization
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to cook or simmer slowly just below the boiling point.
coddle
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to cook in a large amount of hot fat
deep fry
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to cook in hot fat
fry
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a method of short order cooking on a griddle.
grilling
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to cook without fat in an uncovered skillet without
grease and pouring off excess fat as it accumulates
pan-broil
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a method of cooking in which a moderate amount of fat is
heated in a pan before adding food
panfry
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to boil briefly as a preliminary or incomplete cooking
procedure
parboil
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to cook in a small amount of simmering liquid
poach
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to decrease the quantity of a liquid and intensify the flavor
by boiling
reduce
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to cook uncovered in the oven with dry heat
roast
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to cook food in a small amount of fat, stirring or flipping it
frequently
sauté
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to heat a liquid to just below the boiling point; to dip food
into boiling water or pour boiling water over the food
scald
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a moist cooking technique in which food is cooked slowly and
steadily in a liquid just below the boiling point (185 degrees
200 degrees F.)
simmer
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to cook with vapor produced by a boiling liquid without
allowing it to come in contact with the water
steam
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to cover with boiling water and let stand without
additional heating until flavor and color is extracted
as for teasteep
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to cook one food or several foods together in a seasoned liquid for a long period of time
stew
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a dry cooking technique, foods cook quickly in a small amount
of fat over high heat while stirring constantly. Generally uses a wok, a large pan with
sloping sides.stir fry