1. Chapter 9 Study Guide
(ALSO, CHAPTER 26)

2. Moist Heat Cooking
Cooking techniques that involve using liquids to prepare foods

3. Boiling
boiling is cooking food in boiling water, or other water-based liquid such as stock or milk. Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.

4. Simmering
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F).
To keep a pot simmering, one brings it to a boil and then adjusts the heat downward until just before the formation of steam bubbles stops completely.

5. Stewing
In cooking, stewing means preparing vegetables or meat by simmering in liquid. Unlike braising, the ingredients are generally diced.
A stew may be either simmered in a pot on the stove top or cooked in a covered casserole in the oven. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method

6. Poaching
Poaching is the process of gently simmering food in liquid, generally water, stock or wine.
Poaching is particularly suitable for fragile food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out.

7. Steaming Steaming is a method of cooking using steam.
Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content.

8. Roasting
Roasting is a cooking method that utilizes dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization of the surface of the food, which is considered a flavor enhancement.

9. Broiling
Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above.
In electric ovens, broiling/grilling is accomplished by placing the food near the upper heating element, with the lower heating element off and the oven door partially open.

10. Sautéeing
Sautéeing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat

11. (2) Types of Food suitable for sautéing
Vegetables
Meats

12. Pan-Frying Foods
Pan frying is a form of frying characterized by the use of less cooking oil than deep frying; enough oil to, at most, cover the food to be cooked only half way

13. Pan Frying
Frying using less cooking oil

14. Stir Frying
Stir frying cooks small pieces of food stirring constantly over high heat in a small amount of oil.

15. (2) Steps of Stir-Frying
Three Easy Steps To Stir-Frying
Marinate thin uniform food pieces to flavor or tenderize
Heat small amount of oil in wok or large heavy nonstick skillet over medium-high heat until hot.
Stir-fry food, continuously turning with a scooping motion

16. Why is boiling seldom used?
LOSES NUTRIENTS/COLOR in foods

17. Should you salt before/after broiling?
AFTER—may cause a reduction in moisture

18. Why does broiling take a lot of attention?
Easy to burn one side—must be “flipped”—similar to grilling
                   

19. Why is cancer a concern when grilling food?
Grilling and broiling cause "muscle meats" (red meat, poultry and fish) to produce cancer-causing compounds. These compounds, called HCAs (heterocyclic amines), have been shown to cause tumors in animals and possibly increase the risk of cancers of the breast, colon, stomach and prostate in humans.

20. Microwaveable Foods
VEGETABLES
Pre-Cooked Foods

21. Concentration of Sugar & Fat in Microwaved Foods (problems?)
These heat fast and to temperatures exceeding that of boiling water. One reason that it is so difficult to make a single step microwave caramel popcorn is that the sugar/ oil blend heats so quickly and that the sugar burns at about the same temperature that popcorn pops.
ALSO EFFECT MOISTNESS

22. Factors that effect microwave Cooking
Arrange foods in a ring to let microwaves enter form all sides.
Place foods with the thickest parts towards the outside of the ring.

23. What is “standing time”?
At the end of most recipes, you will find instructions to let the food stand for a few minutes. Your microwave oven manual should explain how food continues to cook after it is taken out of the oven. This is known as 'standing time', but it is actually residual cooking time, and it is an important part of microwave cooking. Standing time allows the food to finish cooking.
Standing time should be half the cooking time

24. What can happen if food is spilled in microwave & not cleaned?
Bacteria grows, food gets caked on, can ruin microwave components

25. Why should you be careful when heating water in the microwave?
As the water gets hotter, the size of any trapped air pocket grows and eventually it may be able to break free as a real seed bubble. When water is sufficiently superheated, just a single seed bubble is enough to start an explosion and empty the container completely.

26. (2) Outcomes resulting from Pan placement in oven during baking
Burned tops/bottoms
Doughy centers & burned outside

27. Blend

28. Boil

29. Broil

30. Chop

31. Combine

32. Deep-Fat-Fry

33. Grate

34. Mince

35. Peel

36. Sauté

37. Simmer

38. Shred

39. Steam

40. Stir

41. Toss

42. Whip