CCA Cooking Methods & Equipment Flashcards

What is 'blanching' and what is its primary purpose?

Answer: Briefly cooking food in boiling water then shocking it in ice water to stop cooking and preserve color

Blanching involves briefly cooking food in boiling water then immediately transferring it to ice water to stop cooking, preserving bright color, nutrients, and texture.

What is the difference between 'roasting' and 'baking'?

Answer: Roasting is typically applied to proteins and vegetables at high heat; baking refers to pastries and breads in an enclosed oven

While both use dry oven heat, roasting typically refers to cooking proteins and vegetables at high temperatures, while baking refers to bread, pastry, and dessert preparation in an enclosed oven.

What is 'tempering' cast iron cookware?

Answer: Coating cast iron with oil and heating it to create a polymerized non-stick surface

Seasoning (or tempering) cast iron involves applying a thin layer of oil and baking it at high heat to create a durable, polymerized non-stick coating.

What does 'convection' mean in the context of a convection oven?

Answer: A fan circulates hot air inside the oven, cooking food faster and more evenly

A convection oven uses a fan to circulate hot air around food, reducing cooking time by 25% and promoting more even browning than a conventional oven.

What is the purpose of 'resting' meat after cooking?

Answer: To allow juices driven to the center during cooking to redistribute throughout the meat

Resting allows muscle fibers to relax and reabsorb juices that were pushed toward the center during the heat of cooking, resulting in juicier meat when sliced.

What is a 'mandoline' used for in the professional kitchen?

Answer: A device for creating precise, uniformly thin slices of vegetables and fruits

A mandoline is a slicing tool with an adjustable blade that creates uniform, paper-thin slices of vegetables and fruits quickly and consistently.