TLE Reviewer

• Cookery: an art and science of preparing food for consumption by using heat
• how of cooking: art

  why of cooking: science
• Mise en Place: "to put in place"
• Dry heat cooking method: oil, fat, the radiation of hot air, or metal to transfer heat. No moisture is directly used.
• Baking: dry heat cooking method
• Baking: cooked in a closed environment up to 375 degrees Fahrenheit


  carryover cooking: cooking that takes place after removing food from its heat source. letting food sit for the heat to release
• frying: cooked in larger amounts of hot fat or oil


  usually coated before frying by using breading or batter
• types of frying: pan frying, shallow frying, deep frying


  Pan frying: lightly coats food with oil

  Shallow frying: oil reaches half of the food

  Deep frying: large amount of oil that completely submerges the food. allowing the food to float
• sauteing: dry heat cooking method
• sauteing: uses small amount of fat/oil on high heat.

  kept moving quickly to not stick to pan

  for small/chopped/diced ingredients
• grilling: direct, radiant heat. often used for tender foods that cook quickly
• roasting: closed environment at temperature of 400 degrees fahrenheit and above. food is constantly moving/spinning
• smoking: low heat, long cooking time
• Moist Heat Cooking Method: uses liquid instead of oil
• Blanching: partially and briefly boils the food then quickly places into ice water called shocking
• boiling: bringing liquid to boiling point
• poaching: cook food in flavorful liquid (vinegar) 66c to 85c
• simmering: slow and steadily. used to reduce liquid
• steaming: cooking in closed environment filled with steam. food never touches liquid
• Combination Cooking Method: uses both dry and moist cooking techniques. two step process
• Braising: food is seared, deglazed, and simmered. slow and long cooking time
• Searing: cook in high heat until tasty brown crust
• deglazing: adding small amount of liquid to a pan to loosen brown bits after food is seared
• Stewing: seared, deglazed, and simmered. shorter cooking time. cut into smaller piecces
• Why do we need to cook foods?

  • makes food taste better since it multiplies flavors.
  • makes fat felt
  • brings people together
  • breaks down essential nutrients
  • destroyed bacteria
• Job opportunities related to cookery:

  • Chef: expert in food preparation.
  • Food scientist: studies food to ensure safety. develops new food products. designs processes of food production. studies food shelf life. chooses packaging materials. evaluates products
  • Nutritionist and dietitians: healthcare professionals
  • restaurant managers
  • food entrepreneur: business in food/culinary industry