oven/stove
what method is used for most desserts?
what is BAKE
cook in an uncovered skillet with a small amount of fat.
pan fry
To spread, brush, or pour liquid over food while it is cooking.
baste
To cook gently in hot liquid below the boiling point
poach
what cooking term is also the name of a sauce?
what is BARBEQUE
To cook uncovered in a small amount of fat in a pan.
saute
To cook in liquid, usually water, in which bubbles rise constantly and then break on the surface.
boil
pour boiling water over food or to dip food briefly into boiling water.
scald
this term is making the food a certain color by frying, broiling, baking in the oven, or toasting.
what is BROWN
To cook slowly and for a long time in liquid
stew
To cook meat slowly, covered and in a small amount of liquid or steam.
braise
To cook in liquid just below the boiling point. The tiny bubbles that form should break before they reach the surface.
simmer
cooking meat by using dry heat and usually uncovered
what is ROAST
fry small pieces of food very quickly in a small amount of very hot oil while stirring constantly
stir fry
To cook under direct heat or over coals.
broil
To cook over steam rising from boiling water.
steam
to cook in hot fat that completely covers the food.
deep fat fry