Principles of Cooking 1 Chapter 7 notes:
hydrogenation - process used to harden oils; Hydrogen atoms are added to unsaturated
fat molecules, making them saturated, and solid at room temperature
infrared cooking - heating method that uses an electric or ce
Principles of Cooking 2 Chapter 4 notes:
What is Natural Convection? - Tendency of Warm liquids + gases 2 rise while cooler
What is Mechanical Convection? - Relies on fans or stirring 2 circulate heat more
quickly and evenly.
What is Coagulatio
Principles of Cooking 1 Chapter 4 notes:
deep-frying - dry heat cooking method that uses convection to transfer heat to a food
submerged in hot fat.
Poaching - moist heat cooking method that uses convection to transfer heat from a hot
liquid to the food s
Principles of Cooking 1 Chapter 5 notes:
moist-heat cooking methods - cooking methods using water or steam.
Baste - to moisten food during cooking with melted fat.
carryover cooking - occurs after a food is removed from a heat source.
recovery time - leng
Principles of Cooking 1 chapter 10 notes:
Seasoning - To enhance the natural flavor of food by adding small quantities of
ingredients such as salt.
Pan-fry - To cook in a moderate amount of fat in an uncovered pan.
Smoke-roasting - To cook with dry heat i
Principles of Cooking 1 Chapter 6 notes:
carry overcooking - the cooking that occurs after a food is removed form a heat source;
it is accomplished by the residual heat in the food
Coagulation - the irreversible transformation of proteins from a liquid or
Principles of Cooking 2 Chapter 3 notes:
What is Braise ? - To cook covered in a small amount of liquid , usually after
What temperature do you poach food at ? - 160 180
Name 2 dry heat method ? - Griddling, pan-broiling, barbeque, p
Principles of Cooking 2 chapter 6 notes:
What is the medium for baking? - air
What is the medium for roasting? - air
What is the medium for steaming? - steam
What is the equipment used for steaming? - stove top convection
What is the medium for braising?
Principles of Cooking 2 chapter 9 notes:
What can pasta hold up? - One of the few starches that can hold up rapid convection
movement of boiling.
What should Wire frying baskets be filled with? - Foods to be fried while hanging over
the fat 2 prevent poss
Principles of Cooking 2 Chapter 8 notes:
What internal temps should lasagna be baked? 160 Fahrenheit
At what temperatures does most proteins complete coagulation? - 150-212
IN Broiling where does the heat source come from? - From above cooking surface
Principles of Cooking 1 Chapter 2 notes:
To cook quickly in a small amount of fat. - Saute
To cook foods by surrounding them with hot, dry air in an oven or on a spit over an open
flame. - Roast
To cook with radiant heat from above. - Broil
To cook submer
Principles of Cooking 1 chapter 3 notes:
To cook by direct contact with steam. - Steam.
To Cook in water or other liquid that is bubbling rapidly. - Boil
True or False
As proteins are heated, they coagulate. This means they become firmer and absorb
Principles of Cooking 1 Chapter 9 notes:
Herbs - The leaves of certain plants used for seasoning.
Zest - The colored outer portion of citrus peel
Pan-broil - To cook uncovered in a skillet or saut pan without added fat.
Barbecue - To cook with dry heat cr
Principles of Cooking 1 Chapter 8 notes:
stewing - combination cooking method similar to braising but generally involving
smaller pieces of meat that are first blanched or browned, then cooked in a small
amount of liquid, served as a sauce.
stir frying -
Principles of Cooking 2 Chapter 7 notes:
Which lipids are considered superior? - Peanut, Soybean, and Canola oil because they
can be kept at high temps for frying for long period of time.
What should be done to maintain deep-fryer fat? - Fry strongly flav
Principles of Cooking 2 chapter 5 notes:
What is Evaporates? - Responsible of drying of foods during cooking.
What is Melting? - Gradually soften and then liquefy
What is Dry-heat cooking methods? - Use air or fat.
What is Poeling? - Cooked in oven but co
Principles of Cooking 2 Chapter 2 notes:
baking - a dry heat method that is used to make pastry , bread and cookies.
Dredging - coat foods with finely ground bread crumbs or flour
Batter - semi-liquid mixture that may contain four, milk, eggs and seasonin
Principles of Cooking 1 Chapter 1 notes:
Conduction - Movement of heat thru direct contact. Saute,
Convection - Transfer of heat thru a fluid (liquid or gas). Deep Frying
Radiation - Heat is transferred by waves of heeat or light striking food. Infrared/
Principles of Cooking 2 Chapter 1 notes:
poaching - cooking delicate food in simmering, flavorful liquid
Roasting - a dry-heat cooking method that heats food by surrounding it with hot, dry air
in a closed environment usually on the top rack.
Sauteing - t