Cooking Techniques

Bake:

1. Preheat oven.

2. Place food product on the appropriate rack.

3. Remove the product after appropriate time.

Baste:

1. Moisten foods during cooking (usually roasting or grilling) with melted fat, pan drippings, sauce or other liquids to prevent drying and to add flavour.

Blanch:

1. Heat water to a rapid boil.

2. Submerge the food product completely.

3. Cook product 3-5 minutes until bright green.

4. Drain and rinse in cold water.

Boil:

1. Bring the cooking liquid to a rapid boil.

2. Stir the contents, and cook the food product throughout

3. Serve hot

Boiling: (pastry unit)

1. Bring the cooking liquid to a rapid boil.

2. Stir the contents.

Braising:

1. Heat the braising pan to the proper temperature.

2. Sear and brown the food product until golden brown.

3. Degrease and deglaze.

4. Cook the food product until fork-tender.

Breading

1. Coating of bread or cracker crumbs, ground nuts or other dry meal applied to foods that will typically be deep-fried fat or pan-fried.

2. The process of applying this coating

Carryover- cooking:

1. cooking that occurs after a food is removed from a heat source

2. the residual heat remaining in the food accomplishes it.

Clarified Butter: Purified butterfat;

1. The butter is melted and the water and milk solids are removed.

Chopping:

1. Use a sharp knife.

2. Hold the food product properly.

3. Cut with a quick downward motion.

Deep-Fry:

1. Heat the frying liquid to the proper temperature

2. Submerge the food product completely.

3. Fry the product until it is cooked throughout

Grill/Broil

1. Clean and heat the grill/broiler

2. To prevent sticking, brush the food product with oil.

Marinate:

1. To soak a piece of meat or fish in a liquid and aromatics in order to tenderize, flavour, and preserve.

Parboil:

1. Partially cooking a food in a boiling or simmering liquid

2. Similar to blanching but the cooking time is longer

Refresh:

1. Submerge a food in cold water to quickly cool it and prevent further cooking.

Known as shocking usually done for vegetables.

Roast:

1. Sear the food product, and brown evenly

2. Elevate the product in a roasting pan.

3. Determine doneness, and consider carryover cooking.

4. Let the product rest before carving.

Roast Veggies:

1. To prevent sticking, brush the food product with oil.

2. Place food product on the appropriate rack.

3. Remove the product after appropriate time.

Sauté:

1. Heat the sauté pan to the appropriate temperature.

2. Evenly brown the food product.

3. For a sauce, pour off any excess oil, reheat, and deglaze.

Shallow-fry:

1. Heat the cooking medium to the proper temperature.

2. Cook the food product throughout.

3. Season, and serve hot.

Simmer and Poach:

1. Heat the cooking liquid to the proper temperature.

2. Submerge the food product completely.

3. Keep the cooked product moist and warm.

Slice:

1. Set large meat slicer at

1-1/2 setting

2. Slice meat or cheese thinly on this setting.

3. Some recipes call for you to weigh portions.

4. Weigh and place portions individually in a insert to use later.

Simmer:

1. Maintain the temperature of a liquid just below the boiling point-

2. Usually the gravy or sauce

Steam: (Traditional)

1. Place a rack over a pot of water.

2. Prevent vapors from escaping.

3. Shock or cook product throughout.

Steamer:

a perforated insert made of metal placed in machine used to steam foods- moist cooking method

Stew:

1. Sear, sauté, sweat, or blanch main food product.

2. Deglaze pan if desired.

3. Cover food product with simmering liquid.

4. Remove bouquet garni.

Stir Fry:

1. Heat the oil in a wok until hot but not smoking.

2. Keep the food in constant motion; use the entire cooking surface.

Toast:

1. Place almonds in dry skillet over medium heat.

2. Toast, shaking the pan and stir constantly, until lightly browned and fragrant, 3-4 minutes.

PASTRY TECHNIQUES

Beating:

1. Mixing method in which foods are vigorously agitated to incorporate air or develop gluten

2. A spoon or electric mixer with its paddle attachment is used

Blending:

1. Combine the dry ingredients on low speed

2. Add the softened fat(s) and liquid(s).

3. Mix the ingredients on low speed.

4. Increase the speed Gradually.

Coating:

1. Use a coating screen (parchment paper) with sheet pan underneath.

2. Ensure that the product is the correct temperature.

3. Coat the product using an appropriately sized utensil.

Combining:

Bringing together two or more components

1. Prepare the components to be combined.

2. Add one to the other, using the appropriate mixing method (if needed)

Creaming:

1. Soften fats on low speed.

2. Add the sugar(s) and cream; increase the speed slowly.

3. Add the eggs one at a time; scrape bowl frequently.

4. Add the dry ingredients in stages.

Folding:

Do steps 1,2, and 3 in one continuous motion.

1. Run a bowl scraper under the mixture, across the bottom of the bowl.

2. Turn the bowl counterclockwise.

3. Bring the bottom mixture to the top.

Heating:

1. Prepare the food product according to the formula’s instructions.

2. Choose the appropriate method of heating (on range or stove top, in the oven, etc.)

Kneading:

1. Prepare the kneading surface with the appropriate medium(flour, cornstarch, etc)

2. Press and form the dough into a mass using a press, fold and rotating motion.

3. Continue kneading until appropriate consistency and/or temperature is achieved.

Melting:

1. Prepare the food product to be melted.

2. Place the food product in an appropriate sized pot over direct heat or a double boiler.

3. Stir frequently or occasionally, depending on the delicacy if the product, until melted.

Mixing:

1. To combine ingredients in such a way that they are evenly dispersed.

Mixing:

2. Follow the proper mixing procedures: creaming, blending, whipping, or combination.

Piping:

With pastry bag:

1. Use a bag with a disposable tip; cut the bag a 45 degree angle.

2. Fill to no more than half full.

3. Burp the bag.

With cone:

1. Cut and fold the piping cone to the appropriate size.

2. Fill the cone with a small amount.

3. Fold the ends to form a triangle.

4. Pipe the desired designs.

Rolling:

1. Prepare the rolling surface by dusting with the appropriate medium.

2. Use the appropriate style pin (stick pin or ball bearing pin) to roll the dough to the desired thickness; rotate the dough during rolling to prevent sticking.

Rubbing:

1. Use a pastry cutter to keep the fat in large pieces.

2. Add the liquid in stages.

Scald:

1. To heat a liquid, usually milk, to just below the boiling point.

Sear:

1. To brown food quickly over high heat; usually done as a preparatory step for combination cooking methods.

Slow Baking:

1. Use an appropriate baking dish,

2. Use hot water in the pan.

3. Replenish the water when needed.

Whipping:

1. Hold the whip at a 55-degree angle.

2. Create circles, using a circular motion.

3. The circular motion needs to be perpendicular to the bowl.

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