Culinary/Heat Technique Terms

The transfer of heat (energy) from one item to another through direct contact

• Conduction

• Convection

• Radiation

• Proteins

The transfer of heat (energy) through a fluid (such as water or air) by natural or mechanical circulation

• Conduction

• Sous Vide

• Radiation

• Convection

The transfer of heat (energy) by electromagnetic waves of energy or light spreading out from a central source, such as a ceramic toaster element of a magnetron in a microwave.

• Convection

• Radiation

• Conduction

• Gelatinization

The process by which starch granules are cooked; they absorb moisture when placed in a liquid and heated; as the moisture is absorbed, the product swells, softens and clarifies

• Gelatinization

• Radiation

• Coagulation

• Carryover Cooking

What is an example of dry heat cooking methods?

• Saute, Bake, Boil

• Saute, Broil, Boil

• Fry, Steam, Sous Vide

• Bake, Roast, Saute

What is an example of moist heat cooking methods?

• Bake, Broil, Boil

• Boil, Steam, Saute

• Boil, Steam, Fry

• Braise, Sous Vide, Bake

What is an example of combination cooking?

• Poaching

• Grill

• Braising

• Bake

What is this called

• Onion

• Onion Pique

• Onion Brulee

• French Onion

What are the ingredients in a sachet?

• Parsley Stems, Black Pepper Corns, Cilantro

• Garlic, Cilantro Stems, Salt

• Parsley Stems, Bay Leaf, Black Peppercorn, Salt, Garlic

• Parsley Stems, Bay Leaf, Black PepperCorn, Garlic , Thyme

What is covering the bouqet garni?

• Leek

• Celery

• Terry Cloth

• Cucumber