dry heat cooking
Food is prepared and cooked without added liquid with or without fat if cooking meat used for tender cuts of meat.
food is completely submerged in a liquid that is kept below the boiling point at about 185 degrees. This is for less tender items.
Techniques are similar to braising, but the main food item is first cut into bite-sized pieces that are either blanched or seared.
Marinating food to give it added moisture. Usually done by adding fat to the exterior of meat.
Food item is first seared in hot oil then slowly cooked tightly covered in a small amount of liquid, and then finished in the oven or on the stove top until it is tender.
A very simple dry-heat method that is excellent for cooking smaller pieces of food. Heat source is under the food being cooked.
Gentle mixing method used for delicate or whipped ingredients, using a rubber scraper or wooden spoon.
Mixture of beaten eggs(whole eggs, yolks or whites) and a liquid, usually milk or water, used to coat an item before baking or frying.
Spread a thin layer of unsalted shortening in a pan or use a cooking spray that prevents sticking and makes food easier to remove.
mis en place
Process of assembling all ingredients and equipment necessary for the preparation of a recipe.
Turn on an appliance (oven, electric skillet, etc...) ahead of time so that it will be a the right temperature when the food is ready to be cooked
Make shallow straight cuts in the surface of food such as steak, to tenderize it; or shallow cuts in the skin of a vegetable such as a cucumber as a decoration.
Cook food using indirect heat in a closed environment requires a longer cooking time than baking.
Cook food quickly in a small amount of fat or oil over high heat while constantly stirring sometimes done in a wok.
Also called French frying. Food is breaded or batter coated immersed in hot fat and fried until done.
Put dry ingredients, such as flour, through a sifter to remove lumps and give it a smoother consistency.
Cook an item usually vegetable sin a small amount of fat in a covered pan until it soften and releases moisture.
Cut of meat or seafood that is split down the middle and looks like the wings of a butterfly.
Variation of boiling. Food is placed in a pot of cold water and liquid is then brought to a boil. Sometimes used for vegetable before freezing.
Cook food briefly until the surface turns brown, sometimes in a skillet using hot fat, in the oven or in a broiler.
Food is completely submerged in a liquid that is kept at an constant, moderate temperature below boiling 160-180 degrees.
The amount of product before it has been trimmed and cut and before being used in recipes.
Desired yield/original yield=conversion factor, which is the number by which to multiply the ingredients.
A list of food items showing the expected or average, shrinkage from AP amount to EP amount.
The amount left after vegetables have been trimmed and cut and before being used in recipes.
Institutional recipes must follow a format that is clear to anyone who uses them.