Vocabulary of cooking methods
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| show | To cook surrounding with hot, dry air. Usually refers to breads, pastries, vegetables and fish.
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| show | Verb-to cook food by surrounding with hot, dry air in an oven or on a spit over an open fire. Usually refers to meat.Noun-the food that has been cooked this way.
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| show | To cook on a solid flat surface called a griddle.
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| Grill | show 🗑
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| show | To cook with radiant heat from above.
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| show | Not really broiling, but produces a similar result. To cook uncovered in a saute pan or skillet (often non-stick) with little or no fat over high heat.
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| Saute | show 🗑
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| Pan Fry | show 🗑
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| Deep Fry | show 🗑
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| show | To cook an item partially or very briefly in boing water or hot fat. (Usually a preparation technique to loosen peels from vegetables, fruits, and nuts, to partially cook French fries or other foods, to prepare for freezing, to remove undesirable flavors.
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| Blanch 2 | show 🗑
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| show | To cook gently in water or other liquid that is not actually boiling. 160-180F (71-82C), bubbles breaking at the bottom of the pot.
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| Simmer | show 🗑
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| show | To cook in water or other liquid that is bubbling rapidly, about 212F (100C) at sea level and at normal pressure.
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| Reduce | show 🗑
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| show | To cook by direct contact with steam.
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| show | To cook with no color, in small amount of fat, over low heat, sometimes covered.
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| Stew | show 🗑
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| Braise | show 🗑
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| Combination | show 🗑
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Created by:
Culinary Arts