TLE 3RD PRELIM PREPARATION

• Moist-heat cooking methods use liquid or steam to cook the food
• Blanching:

  • Vegetables are briefly put into a saucepan of boiling water and the timing begins immediately
• Seven Minutes:

  • Refers to the amount of time before major color change in vegetables
• Braising:

  • Lightly brown vegetables in a little fat, then add a liquid to start cooking
• Poaching:

  • Similar to boiling but uses less liquid and lower heat
• Steaming:

  • Requires a large pot and a simple steamer basket to cook vegetables
• Dry-heat methods evaporate moisture in vegetables quickly
• Broiling:

  • Heat source is above the food, great for blistering skins of sweet peppers
• Grilling:

  • Similar to broiling but the heat source comes from below
• Roasting:

  • A favorite technique for cooking vegetables
• Sautéing:

  • Pan size should be large enough to cook the vegetables in a single layer
• Stir-frying:

  • Similar to sauté but vegetables are cut into smaller pieces