Transcript Coating Misc.Cooking Termsx

Summary of Coating Terms
Bread, dredge, and coat
• All are used to cover a food, often
before frying, either to keep it
from drying out or to give it a crisp
exterior or brown color
How are they different?
• Coat is the most
general term, meaning
to cover with another
ingredient, which is
often a thin batter.
• Dredge is a thin
coating with a dry
ingredient, such as
flour or cornmeal.
Bread, dredge, and coat
• Bread is the
thickest coating,
with 3 steps:
dredge in flour,
then dip in beaten
eggs, and last coat
in bread crumbs or
crushed crackers.
Brush, baste, and glaze
• All are used to add a
liquid to the outside of
a food, either to add
color or flavor, or to
keep it from drying out.
• Brush is the act of
applying the liquid,
usually with a pastry
brush.
Brush, baste, and glaze
• Glaze is done
usually once, to
add color and
flavor, as in
hams.
• Baste is done
repeatedly to
keep from drying
out, as in a
turkey.
Dot, sprinkle, dust
• All involve
adding an
ingredient
to the top of
something,
often in
baking.
How are they different?
• Dot is largest and furthest-apart
pieces, such as dotting a coffeecake
before baking with pieces of butter.
Differences…
• Sprinkle is closer
together than dot,
as sprinkling cheese
on a pizza.
• Dust is very small
particles, added
very close together
in a thin layer, such
as dusting a cake
with powdered
sugar after baking.
Summary of Misc. Terms
Drain, vent, marinate
• All have to do with cooking with liquids.
• -Drain- removing excess water from a
cooked food.
• -Vent- allowing excess steam/vapor from
cooking.
• -Marinate- soaking food before cooking in a
liquid to tenderize it or to add flavor.
Reduce, scald, melt
• All involve
heating a
liquid or fat.
• Scald- bring to
almost boiling
and then cool.
(milk)
Continued-• Melt- heat a
solid, usually a
fat, to a liquid
state.
Continued-• Reduceboil a stock
to remove
water,
making it
more
flavorful.
Season to taste/ Chill and cool
• Seasoning (often the
salt/pepper) until it
tastes right to the
cook-- But, wait
until almost ready to
serve because the
stock is reduced
during long cooking
time.
Continued-• Cool is taking to a lower
temperature. For instance,
you need to cool scalded
milk before adding it to any
yeast bread recipe.
• Chill involves bringing it to
refrigerator temperature.
You must chill any gelatin (as
Jello) before it will become
solid enough to serve.
Summary of Cooking Terms
Roast, bake, broil, grill, toast,
preheat, and grease
• All are forms of DRY HEAT COOKING.
• All are done in an oven or by direct
heat, such as a grill, and use no
liquids.
• We grease pans before adding
ingredients to keep food from
sticking. Evenly coat with a thin layer
of cooking spray or shortening.
How are they different?
• Roast/bakeput it in the
oven and cook
it. Roast
refers to
cooking meats
and bake
refers to cakes
and pies.
Broil/grill/toast- all done by direct heat
(heat source is <6” away from food).
• Broil- heat source is
above the food, in a
stove.
• Grill- heat source is
below the food, cooking
outside.
• Toast is only until
surface is brown in
color.
Fat cooking, which includes:
Fry, sauté, pan-broil, pan-fry,
brown, pan-fry, sear, deep-fat
frying, stir-frying
• All are cooked in different amounts of
fat, which may include oil, butter,
shortening, natural fat in the meat, or
lard.
How are they different?
•
•
•
•
Fry is the most general term.
From least fat to most fat, there are:
-Pan-broil- cooked in skillet in natural fats.
-Sear- cook in own fat or a bit of oil to seal in all
outside edges.
• -Pan-fry- use just enough oil to keep the food from
sticking.
How are they different, cont.
• Saute - also a
small amount of
oil, foods are
chopped up and
cooked quickly.
Continued-• Stir-fry- Just
enough oil to keep
from sticking.
Often done in a
wok with Oriental
foods. You
constantly stir as
thinly sliced foods
cook quickly.
Continued-• -Brown- often first
dredged in flour,
and then cooked in
fat to make it brown
color. You may
finish cooking with
some other method,
as in oven-fried
chicken.
Continued-• Deep-fat fryingimmersing the
food completely
in hot fat, cooking
at a controlled
temperature.
(Food must be
DRY in order to
brown properly!)
Boil, simmer, steam
• All involve cooking food in varying amounts
and intensity of water.
• Boil (as in potatoes)- A lot of water, many
bubbles
• -Simmer (as a crock-pot)- Lots of water,
but few bubbles, usually means long
cooking periods.
• -Steam (fresh peas)- very little water under
food, tight lid, quick cooking.
Stew, braise, poach, blanch,
pre-cook
• Starting with shortest
cooking time:
• -Blanch- quickly immerse
fresh vegetables into a
lot of boiling water for 1
to 5 minutes, then into
ice water. It’s blanched
before freezing.
Continued-• Poach- cooking
whole food, such
as an egg or fruit
gently in
simmering water,
until done.
Continued-• Pre-cook- Partially
cooking and then
finishing cooking in
another way, such as
simmering chicken until
almost done and then
taking it to the outdoor
grill.
Continued:
• Braise- long, slow
cooking pot with
tight lid with very
small amounts of
liquid, often done
with meat.
• -Stew- long, slow
simmering meats
in a lot of liquid.
Microwave cooking
• Basic rules include:
• Don’t turn it on empty, no metal!--both of
these will break your microwave!
• Undercook your food, if in doubt, because
overcooked food tastes like shoes! (i.e. dry,
tough, leathery)
• Arrange food in shape of “doughnut,” fairly
flat, circular, nothing in the middle
Continued-• Best for these
things: reheating
leftovers, &
cooking veggies,
soups
• When turning on,
set time and push
“Start” and NOT
“Jet Start” which
adds another 30
seconds to the
time you’ve set!
Candy, caramelize, crisp, clarify,
skim, and render
• All cooking terms which use fat or
sugar.
• Sugar terms:
• Candy- add sugar to a non-baking
dish, as candied carrots.
• Caramelize- heat
white sugar until it
melts and turns a
light brown.
Crisp, clarify, skim, and render
• Crisp- cooking in fat to
make crisp or cooling in
refrigerator to become
crisp, as lettuce.
• -Clarify- to remove
non-fat particles, as
melting butter and take
away milk solids.
• -Skim- remove fat and
impurities from broth,
also to remove top thin
layer of any liquid.
Render- to heat meat or poultry to
separate the true fat from the skin and
fatty tissue.
Juices poured from roasting chicken- hot,
liquid fat floats to the top.