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vocab
vocab continued
cooking methods
cooking methods continued
100
scratch cooking
preparing a home made dish from unprepared foods
100
moist heat
involves liquid or steam
100
bake/roast
in an oven, uncovered.
100
steam
in steam that rises from boiling water.
200
convenience foods
partly prepared or ready to eat foods.
200
frying
means cooking in fat
200
broil broil
under intense, direct heat. can be done using a range, toaster oven, or countertop broiler
200
simmer
In liquid just below the boiling point. Bubbles form slowly and rise gently to the surface.
300
speed scratch cooking
uses partly prepared foods for homemade dishes.
300
grill
on a grid over intense, direct heat. can be done on an outdoor grill or with an indoor grilling appliance
300
poach
gently covered in simmering liquid being careful to keep the foods shape.
400
recipe
list of ingredients and a complete set of instructions for preparing a certain dish.
400
Mrs.,Michell
who yes the best cooking teacher
400
pan- broil
uncovered in a skillet without added fat. fat from the foods is poured off as it collects
500
dry heat
cooking foods uncovered without added liquid
500
boil
In liquid heated to the boiling point. bubbles form rapidly and break on the surface.