Level 1
to cook in an oven or oven-type appliance in a covered or uncovered pan
what is baking?
to cook in liquid, usually water, in which bubbles rise constantly and then break on the surface
what is boil?
to cook meat slowly, covered and in a small amount of liquid or steam
what is braise?
to cook slowly and for a long time in liquid
what is stew?
to cook under direct heat or over coals
what is broil?
to cook in hot fat that completely covers the food
what is deep-fry fat?
to cook in an uncovered skillet with a small amount of fat
what is pan-fry?
what temperature should food be scalded at?
170-180 degrees
to cook over steam rising from boiling water
what is steam?
to cook in liquid just below the boiling point. the tiny bubbles that form should still break the surface
what is simmer?
to heat a liquid to just below the boiling point
what is scald?
what does saute mean in french?
to jump
to make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting
what is brown?
to cook gently in hot liquid below the boiling point
what is poach?
to cook uncovered in a small amount of fat in a pan. the food should be tossed around
what is saute?
to fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly (using a wok or skillet)
what is stir fry?
to cook meat or poultry slowly over coals/wood on a spit or in the oven, basting it often with a highly seasoned sauce.
what is barbeque?
to spread, brush, or pour liquid (such as sauce, drippings, melted fat, or marinade) over food while it is cooking. Use a baster, brush, or spoon.
what is baste?
to cook by dry heat, uncovered, usually in the oven at temps above 375
what is roast?
true or false: when pan frying, the fat will not cover the food being cooked
true