| Definition |
COOKING METHOD |
| EXCELLENT FOR COOKING SMALLER PIECES OF FOOD COOKED ON GRILL ABOVE THE HEAT SOURCE | grilling |
| Rapid cooking method that uses high heat from a source located above the food | broiling |
| cook food by surrounding the items with hot, dry air in the oven, usuallly beef and pork | roast |
| A form of grilling that is basted repeatedly with a sauce during grilling | barbeque |
| Cooking food in oven without liquid usually bread, fish, chicken cookies and pies | bake |
| Cook foods rapidly in small amount of fat over relatively high heat | saute |
| Usually meats and fresh vegetables cut into bite sized pieces, cooked in a small amount of fat and stirred constantly with a spoon or spatula during cooking | stir fry |
| Foods coated with batter or breading and then cooked in oil over less intense heat | pan fry |
| Also called French frying, food is battered or breaded and completely covered in fat and fried until done | deep fat frying |
| foods cooked by using a combination of steam and a liquid bath, best suited for foods that are portioned sized | shallow poaching |
| Cook foods in liquid that has reached a temperature of 212 | boiling |
| Food is completely submerged in water that is kept at a contatant temperature between 160 - 180. The surface of the liquid should show some motion but no air bubbles | poaching |
| For less tender cuts of meat. Food is cooked between temperatures of 185 - 200. Bubbles just gently rise to the surface of the liquid. | simmering |
| Food is placed in pot of cold water and the liquid is brought to a boil. The food is boiled a short period of time and food is not cooked all the way. Food is rinsed in cold water. Blanching is used to prep vegetables | blanching |
| Food items are first seared in hot oil then slowly cooked tightly covered in small amount of liquid usually in oven or covered on stovetop | brazing |
| Main food item is first cut into bite size pieces that are blanced or seared then completely covered in liquid and simmered | stewing |
Spanish 3
