Cooking techniques Flashcards
(33 cards)
Raw
Raw = not cooked (food ingredient)
Eating raw or undercooked meat carries significant health risks, primarily due to the potential for food poisoning from harmful bacteria and parasites. Cooking meat to safe internal temperatures effectively kills these pathogens, minimizing the risk of illness.
Sashimi
Sashimi is a Japanese dish consisting of thinly sliced raw fish / seafood / or vegetables, served without rice or seaweed.
Raw fish / seafood most often served with only wasabi.
Enjoyed with a touch of soy sauce.
SUSHI
Sushi
Traditional
Traditional sushi refers to sushi made in the classic Japanese style, typically featuring ingredients like seasoned rice, raw fish (sashimi, nigiri), and seaweed (nori).
Sushi
Modern/Western
Modern sushi may incorporate ingredients like tempura, mayonnaise, avocado, or cream cheese, which are not traditionally used in Japanese sushi.
SUSHI
Maki
‘Maki roll’
Maki = ingredients rolled in sushi rice and nori outside, then cut into pieces.
Uramaki
‘Inside-out maki’
Uramaki = ingredients rolled in nori and sushi rice outside, then cut into pieces.
Temaki
‘Handroll’
Temaki = sushi hand rolls, a type of sushi that’s covered in cone-shaped nori and eaten by hand.
Cured
Ceviche
Similar to tiradito
Tiradito
Similar to ceviche
Marinated
Seared/Aburi
“Aburi” (炙り) in Japanese refers to the technique of flame-searing food, often used in sushi and other Japanese dishes.
It involves briefly exposing the surface of ingredients like fish or meat to a flame, which changes the texture and adds a smoky flavor.
Important note: guests must be aware that the dish is still closer to raw!
Pan seared / Blowtorched
Tataki
Tataki (たたき) is a Japanese cooking method where meat or fish is seared on the outside while remaining raw or rare on the inside.
Then cooled and finally the seared meat or fish is then thinly sliced and served with a sauce, often ponzu.
Tartare
Tartare refers to a dish made of raw meat or fish that has been finely or chunky chopped or minced and served with various seasonings and sauces.
Carpaccio
Carpaccio is a thin-sliced, raw meat / fish / or even veg dish. Plated
Carpaccio-style dishes based on the style of prparation and poularity as a traditional Italian dish, have influenced many other kitchens.
Smoked
Steamed
Boiled
Blanched
Braised
Confit
Deep fried
Pan fried
Oven baked
