oven
A combination cooking method that browns the food on all sides and then simmers its in a liquid.
Brasing
The process of preparing food for eating by applying heat
cooking
Cooking in liquid at its highest possible temprature
Boiling
a ___ cooking method that first browns the food on all sides and then simmers it in a liquid.
combination
the manner in which heat energy travels through liquids and gases
convection
quickly cooking an item in small amoiunt of hot fat over high heat
sauteing
cooking food in a liquid at temperatures frm 160 degrees to 180 degrees
poaching
Girlls heat from___ to ___ degrees
160 to 550
a method that cooks food by surrounding it with hot air.
roasting
When cooking on a gas stove, using too ___heat can harm your pan.
high
a cooking method that uses radiation from a heat sourc located above the food
broiling
The process of preparing food for eating by applying heat.
cooking
The transfer of heat energy from one object to another through direct contact.
conduction
the browning that occurs when sugars are heated, resulting in richer more complex aroma and flavor
caramelization
cooking food in enough hot fat to fully cover the item
deep frying
A method that cooks food by surrounding it with ___ ___.
Hot Air
a combination cooking method that first browns the foods the on all sides and then simmers it
braising
cooking food in a small amount of fat using low heat in order to soften the food without browning
sweating
a combination cooking method that first frowns the food on all sides and then simmers it
braising
Cooking food in a liquid at temperatures from __ to __ (71°C to 82°C).
160°F to 180°F