Term
|
Definition
|
|
Term
|
Definition
| Cell components that impart color |
|
|
Term
|
Definition
| Process of cooking sugar to high temperatures |
|
|
Term
|
Definition
| Use of moist and dry cooking techniques |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| Change from a liquid to a solid |
|
|
Term
|
Definition
| Mixture of dry and wet ingredients |
|
|
Term
|
Definition
| Cooking in a moderate amount of heated fat |
|
|
Term
|
Definition
| Cooking that occurs after removal from heat source |
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
|
|
Term
|
Definition
| Quick cooking using a little fat |
|
|
Term
|
Definition
| Submerged in fat heated to 350F |
|
|
Term
|
Definition
| Costing with a mixture of crumbs and eggs |
|
|
Term
|
Definition
| When fat reaches preset temperature submerging food |
|
|
Term
|
Definition
| Coating with flour or crumbs |
|
|
Term
|
Definition
| Cooking on a skewer over heat |
|
|
Term
|
Definition
| Cooking in a closed container with steam |
|
|
Term
|
Definition
| Cooking by searing and simmering |
|
|
Term
|
Definition
| Partially cooking in boiling water |
|
|
Term
|
Definition
| To cook liquid in a pan after removing |
|
|
Term
|
Definition
| Cooking in a nonboiling water |
|
|
Term
|
Definition
| Cooking by searing, then submerging |
|
|
Term
|
Definition
| Heated liquid rises to the top of the pan |
|
|
Term
|
Definition
| Partially cooking by boiling |
|
|
Term
|
Definition
| Cooking a liquid at 150F to 185F |
|
|
