Conduction, transfer of heat from one item to another, Convection, transfer of heat in the air, Radiation, does not require physical contact to cook food, Infrared heat, created by absorbing heat into 1 material, Broiling, rapid cooking method that uses high heat and browns fast, Grilling, simple dry heat method, Roasting, surrounding food with hot air in an oven, Baking, generally oven cooking, Griddling, cooking on a flat hot surface, Sauteing, cooking food in fat, Sear, very intense, Stir frying, like sauteing high heat inside a wok with fat, Pan fry, using a lot of fat, Deep fry, using a tremendous amount of fat, Batter, combines dry and we ingredients, Breading, has the same component as batter, Float, where item rises to the surface, Swimming method, breaded or batter coated food in oil, Basket method, bread and place in basket of frier, Double basket method, bread and place in basket and another basket on top and submerge, Recovery time, time it takes for oil to reheat, Smoking point, when oils and fats begin to smoke, Simmering, submerging food in a liquid that is constant, Poaching, between 160 and 180F, Shallow poaching, combination of steam and liquid bath, paupittes, long thin slices of fish, Cussion, sauce base, Blanching, variation of boiling, Pot roasting, roasting in a pot, Steaming, cooking food by surrounding it in steam

Chapter 18 Cooking Methods

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