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Dry cooking
Use oil or fat to transfer heat
bake
cook something in an oven
boiling
boiling water
stock
like a stew
Evaportate
Liquid becomes a smoke
carryover
move something from the heat
braising
slow cooking
mirepoix
chopped veggies
Moist cooking
use liquid instead of fat
sear
quick brown something
combination cooking
evapoting water
Combination
Use both dry and moist cooking
basting
melting fats
reduce
take away items
veggie stock
made from veggies and herbs
Carmel
melt sugar
heat lamps
keeps food warm
steaming
cooking food in steam
fish stock
cooking in fish bone