Cooking Methods Flashcards

What is the Maillard reaction and why is it important in cooking?

Answer: A chemical reaction between amino acids and reducing sugars that creates browning, flavour, and aroma

The Maillard reaction is a complex chemical reaction between amino acids and reducing sugars that occurs at temperatures above 140°C (284°F). It produces the brown colour, complex flavours, and enticing aromas in seared meats, toasted bread, roasted coffee, and many other cooked foods.

What is the difference between roasting and baking?

Answer: Roasting uses higher temperatures and is applied to meats and vegetables; baking is for doughs, batters, and pastries — both use dry, enclosed heat

Both roasting and baking use dry heat in an enclosed oven, but the terms are conventionally applied to different foods. Roasting typically refers to cooking meats and vegetables at higher temperatures (usually 175°C+ / 350°F+), while baking refers to doughs, batters, and pastries. Roasting often starts with a sear.

What is the purpose of deglazing a pan?

Answer: To dissolve the caramelized fond (browned bits) from the pan bottom using liquid to create a flavourful base for sauces

Deglazing involves adding liquid (wine, stock, or other liquids) to a hot pan to dissolve the fond — the concentrated, caramelized food particles stuck to the bottom. This recovers intense flavour that becomes the foundation of a pan sauce.

At what temperature does deep frying typically occur?

Answer: 175°C to 190°C (350°F to 375°F)

Deep frying is typically performed at 175°C to 190°C (350°F to 375°F). This temperature range ensures rapid crust formation that seals the exterior, preventing excessive oil absorption while cooking the interior through. Lower temperatures result in greasy food; higher temperatures burn the exterior before the interior cooks.

What is sous vide cooking?

Answer: Cooking food sealed in vacuum bags in precisely temperature-controlled water for extended periods

Sous vide (French for 'under vacuum') involves sealing food in vacuum bags and cooking it in a precisely temperature-controlled water bath, often for extended periods. It allows exact doneness control and produces consistent results. The food is often finished with a quick sear for browning.

What is the carryover cooking effect and how should a cook account for it?

Answer: The continued rise in internal temperature after food is removed from the heat source, requiring food to be pulled slightly before reaching target temperature

Carryover cooking is the continued rise in internal temperature (typically 3°C to 8°C / 5°F to 15°F) after food is removed from the heat source. The outer layers retain heat that continues to transfer inward. Cooks should remove large roasts 3°C to 5°C before the desired final temperature.