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Cooking Methods

Teacher: Chef Clarke

Across
Partially cooking food
Gently cooked food left in large pieces.
Stencil slides all the way through the food
Proteins turn brown
The time it takes to heat up a pan after you add food to it.
Another dry heat technique.
Letting the pan heat up first
Water heating up to 112 insulating the food it cooks.
Foods that take a long time to break down, cook in a liquid.
Cooking food smothered in oil.
Cooking in a liquid, to enhance a food.
Heating food in liquid at a temperature of 212
Food cooked with hot oil
Similar to sauteing but with a different pan.
Down
Food placed on a rack to cook
Air trapped in oven to cook.
Food does not come in direct contact of liquid.
Remaining heat that continues to cook food.
Food containing sugar changes color when they get hot.
Blending flour and liquid
Using a lower heat to cook vegetables.
Cooking tender foods in a lower temperature.
When cooking food in a pan with a high fat content.
A technique that quickly cooks food.
Cooking food in a small amount of hot fat, just enough to put some color on it.
Cooking by heating above food.