What is the cooking that continues after removal from heat called?

• A. Carryover cooking
• B. Deglaze
• C. Concasse
• D. Coulis

Answer: (A)

Carryover cooking is the idea that heat in the food and pan doesn’t stop the moment you remove it from the heat. The outside of the food and the cookware stay hot, so heat keeps moving inward and the internal temperature rises a bit as the food rests. This explains why you often pull something a little undercooked for the target temperature and let it finish cooking during a rest period. How much the temperature rises depends on the size and shape of the item and how hot the pan or oven remains; thick roasts can gain several degrees, while smaller pieces rise only a degree or two. Deglazing is about adding liquid to a hot pan to lift browned bits and make a sauce, concasse means chopping fruit or vegetables into small pieces, and coulis is a puréed fruit or vegetable sauce.