Why Are We Doing This?
to cook foods by surrounding them with hot, dry air
bake
methods in which heat is conducted to foods without the use of moisture
dry-heat method
to cook or saute in a skillet without fat
pan-broil
to give shine to the surface of a food by applying a sauce, icing, etc.
glaze
to cook partially in a boiling or simmering liquid
parboil
to cook in a moderate amount of fat in an uncovered pan
pan-fry
to cook on an open grid over a heat source
grill
to cook with dry heat created by burning of hardwood or by the hot coals of this wood
barbecue
to cook gently in water or other liquid that is hot but not actually bubbling
poach
to cook covered in a small amount of liquid, usually after preliminary browning
braise
to cook in water or other liquid that is bubbling rapidly
boil
to cook partially by any method
parcook
to cook by simmering or boiling until the quantity of the liquid is decreased
reduce
to swirl a liquid in a pan to dissolve cooked particles of food remaining on the bottom
deglaze
to cook foods by surrounding them with hot, dry air in the oven
roast
to brown the surface of a food quickly at a high temperature
sear
to cook on a flat, solid cooking surface called a ______
griddle
to cook submerged in hot fat
deep-fry
to cook quickly in a small amount of fat
saute
to cook an item partially and very briefly in boiling water or hot fat
blanch
to cook by direct contact with steam
steam
to cook with radiant heat from above
broil
methods in which heat is conducted to foods by water or other liquid
moist-heat cooking methods
to cook in hot fat
fry
to cook slowly in fat without browning, sometimes under a cover
sweat