Share Equipment, Cooking Methods, and Grains
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Rack or griddle. Heat coming from below
Grill
Long enough to brown the surface of the protein
Searing
trapped heat circulates food. Water is found below the food item
Steaming
Bubbles cling to the side and bottom, liquid barely moving. Used for eggs a lot of times
Poaching
What type of cooking methods is typically cooked in a skillet/pan, then finished off in a liquid. What is this called?
Combination Cooking Method
Used for sauces and soups. It is where bubbles increase but not rapidly
Simmering
Sugar is used to brown food items. Onion is a big product that uses this concept
Caramelize
This is used to continue cooking food after it has been removed from the heat source
Carryover Cooking
Partially cooked
Parcooked
Used for shredding, zesting, and slicing
Grater
Removes a thin layer of skin from carrots or apples
Peeler
Used in the kitchen to open packages and remove twine
Kitchen Shears
Thin wires, allows air into batter products
Whisk
Used to scrape food from the sides of bowls
Rubber Spatula
Flexible blade, long handle. Edges are not sharp and sometimes used to put icing on cakes
Palette Knife
Bowl shaped with holes. Should only be used for cleaning/rinsing vegetables and fruits
Colander
