Techniques of Cooking
To cook in an oven or oven type of appliance.
What is baking?
To cook in liquids, usually in water that bubbles rise constantly and then breaking on the surface.
What is boil?
to rub foods such as lemon and orange peels against a grater to obtain fine particle
What is grate/grating?
To cook in an uncovered skillet with a small amount of fat.
What is pan frying?
To cook in hot fat that completely covers the food.
What is deep frying?
To quickly fry and mix small amounts of food such as vegetables in hot oil in a skillet or wok.
What is stir fry?
To make the surface of a food brown in color by frying, broiling, baking in the oven, or toasting.
What is brown/browning?
to cut into small squares
What is cube?
To cook over steam rising from boiling water
What is steaming?
To cook slowly and for a long time in liquid.
What is stew?
To be cooked by dry heat, usually uncovered in the oven.
What is roast?
To cook in a small amount of fat in an pan uncovered.
What is saute?
To cut away the skin or a very thin layer of the outside of fruits or vegetables and usually used by an vegetable peeler or a knife.
What is pare/paring?
To cook in liquid just below the boiling point
What is simmer?
To cook meat slowly and covered in a small amount of liquid or steam.
What is braise/braising?
To heat a liquid just below the boiling point or to pour boiling water over food or to dip food briefly into boiling water
What is scald?
To spread or brush or to pour liquids over food wile cooking.
What is baste/basting?
To cut into very small pieces with a sharp knife.
What is mince/mincing?
To cook meat or poultry slowly over coals on a spit or in the oven, basting it often with a highly seasoned sauce.
What is barbecue/barbecuing?
To divide foods into small pieces with a knife or a scissors.
What is cut/cutting?
To cook under direct heat over grills or coals
What is broil?
To cook gently in hot liquid below the boiling point.
What is poach/poaching?
To cut into small pieces
What is chop/chopping?
What you should when your butter is too cold and hard to bake with.
What is microwaving it or softening it on the stove?
What you should do after you're done preparing food.
What is washing/cleaning up?