TFJ3C Ms. Mulligan Smith

Three Types of Cooking 1. Dry Heat (Hot Air) 2. Moist Heat (Water) 3. Frying (Oil)

Dry Heat Method Roast - to cook meat, poultry, or vegetables in a shallow pan in the oven Bake – to cook breads, cookies, vegetables, and casseroles in the oven Broil – to cook food under direct heat (Very Hot!)

Moist Heat Method  Boil – to cook food in liquid that is 100 C. (Bubbles) Simmer – to cook food in a liquid that is below boiling (few bubbles) Steam - to cook food over steam that rises.

Frying Sauté – to cook food in a skillet with a small amount of fat, low or medium heat Stir-fry - to fry small pieces of food quickly in a small amount of oil at high heat Deep-fry – to immerse food in hot fat Braise – to cook food slowly for a long time to tenderize and enhance flavour

Other Cooking Techniques Grate – to cut food into small pieces or shreds by pressing it on a grater Pare – to cut off a very thin layer of peel Score – shallow straight cuts in the surface of food Cream – to beat together ingredients such as sugar and butter Whip – to incorporate air into a mixture to make it light and fluffy Fold – to gently mix delicate ingredients with a rubber scrapper or wooden spoon

Other Cooking Techniques Sift – Force dry ingredients through a screen to add air Puree – Make food smooth and thick (soup) Dilute - to add water to another liquid Baste – To brush or pour a liquid over food as it cooks Dredge – To coat a food with dry ingredients such as flour or bread crumbs.

Other Cooking Techniques: Marinate - to soak in an acid-oil mixture. Blanch - to put a food in boiling water for a very short time so it will peel more easily Brown - To bake, dry, or toast a food until the surface is brown. Toss - To mix ingredients lightly without mashing or crushing them. Season - To add salt, pepper, or other substances to food to enhance the flavor. Garnish - To ornament food with another colorful food before serving to add eye appeal.

Other Cooking Techniques Roll - to flatten to a desired thickness by using a rolling pin Peel – to take off a layer of a certain food, usually the outside Knead – to work dough with the “heel” of the hands, using a pressing motion, then folding and stretching until smooth and elastic Flour – to sprinkle or coat with a powdered substance, usually with crumbs or seasonings Beat – to stir rapidly until all is blended Barbecue – to cook over, under, or in front of hot coals or a gas or electric burner, or other form of direct heat

Other Cooking Techniques Toast- to brown food by direct heat either in a toaster or in the oven on broil Sear- to use high heat to brown meat Bread – to coat food with fine crumbs such as bread or cereal Marinate – to soak food in a mixture such as oil, vinegar and seasonings to add flavour Grease - to spread a thin layer of non-salt shortening on a baking pan; salted fat causes food to stick and overbrown Grind - to put food through a food grinder Dot - to put small pieces of food, such as butter or margarine, on a food already prepared and ready for cooking

Food Preservation Techniques Dehydrating: food loses its moisture and texture Canning: food tastes sweeter because sugar is added Pickling: food tastes saltier because sodium is added Smoking: food acquires a smoky flavour and contains added chemicals as a result of the smoking process

Food Preparation Terms A la mode: dessert served with ice cream Al dente: firm, not soft or mushy pasta or vegetables Au gratin: brown or crusted on top; topping the food with bread crumbs, cheese or a rich sauce then placing under a broiler Au jus: meat that is served with natural juices, often red meat juices from the bottom of the pan Battered: before deep frying, item (chicken, fish) is coated in a starch/flour mixture Blackened: heavily spiced item that is seared over high heat Breaded: covered with crumbs (breadcrumbs)

Food Preparation Terms Butterfly: cut the item (shrimp) partially and spread open to increase surface area when cooking Canapé: cold appetizer served open-faced on bread, toast, crackers or pastry Chateaubriand: thick filet or beef steak carved at the tableside Clarify: to make clear by removing solid particles, normally from butter or soup Flambé: finish with a spirit (liquor) and set aflame