Culinary Vocabulary

Saute

• Technique that cooks food quickly, often uncovered in a very small amount of fat in a pan over high heat

• Where food is cooked by hot air trapped inside an oven. No real difference between the two.

• Similar to sauteing, but in a wok instead of pan. Food is cut into small strips

• Cooking food usually uncovered in a small amount of fat just long enough to color outside of the food

Mise en place

• to put everything in its place

• The way you put food on a dish or plate

• With these methods you can see, feel, and taste the differences in food

• where food is cooked by hot air trapped in an oven

Roasting/Baking

• where food is cooked quickly in a small amount of oil

• everything in its place

• where food is cooked by hot air trapped in an oven

Stir Fry

• hot air trapped in an oven cooks food

• similar to sauteing but uses a wok

• food is cooked on a rack, heat on bottom

with these methods of cooking you can see, feel, and taste the differences in food

• moist heat cooking methods

• dry heat cooking methods

food is placed on a rack to cook

• roasting

• grilling

• baking

• broiling

food is placed on a rack to cook, but heat source is from above

• grilling

• roasting

• basting

• broiling

food is completely covered in oil to cook

• pan frying

• deep frying

• sweating

This cooking method has built in temperature control

• moist cooking methods

• dry cooking methods

Temperature water gets to when it boils

• 100

• 212

• 375

• 200