Cooking Technique

Cooking can be defined as a ?

• Add flavor,aroma and nutrition

• Transfer of energy from a heat source to a food

• Alter their shape, texture, color, and flavor.

• changes their structure, causing them to coagulate

Choose 3 Types of the way of heat transfer

• Radiation

• Conduction

• Pressure Frying

• Convection

Pick one correct answer below about the Dry Heat method

• Saute

• Steam

• Sous-Vide

• Braise

Dry-heat methods can be further divided into without fat and with fat categories. True or False?

• True

• False

Moist-heat methods only use water and other liquids. True or False?

• True

• False

Pick 2 Moist Heat Method

• Steam

• Stewing

• Blanch

• Broiling

What is Grilling?

• Heat sources are electricity, gas, or charcoal.

• The process of this cooking method is fast and uses high heat

• Only food that uses this method is in the pan or skillet

• involves cooking food in a pan with enough oil or fat to cover the bottom of the pan partially.

What you need to do with vegetables after blanching it?

• Leave it until cold

• Put them into cold ice water to stop cooking process

• Put straight into saute pan and continue cook it back until dry

What is Steam?

• Steaming is a moist heat cooking method that involves cooking food using steam generated by boiling water.

• Moist heat cooking method that involves cooking food by immersing it in boiling water or other liquids.

• Moist heat cooking technique that involves cooking food in a simmering liquid, usually water or a flavored broth.

• Moist heat cooking technique that involves cooking food in a liquid at a temperature just below boiling point.

What is Simmering?

• Steaming is a moist heat cooking method that involves cooking food using steam generated by boiling water.

• Moist heat cooking method that involves cooking food by immersing it in boiling water or other liquids.

• Moist heat cooking technique that involves cooking food in a simmering liquid, usually water or a flavored broth.

• Moist heat cooking technique that involves cooking food in a liquid at a temperature just below boiling point.