Food Basics 7 (CSCA) Word Scramble
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| Term | Definition |
| BROILING | Using heat from above. |
| DEEP FAT FRYING | Submerging food in large amounts of oil. Heated to 375ºF. |
| DRY HEAT COOKERY | Cooking without moisture. Applying heat directly; radiant, convection and conduction. |
| ESPAGNOLE | Mother sauce made from veal stock. The roux browned with mirepoix. Use clarified butter. |
| PAN BROILING | Heat sources from below; uses little to no fat. |
| PAN FRYING | Using small amounts of fat from ⅟₁₆-inch for sautéing, ⅛-inch for dredged meat, ¼-inchfor breaded meat (Anglaise). |
| ROASTING | Done in an oven and never covered. Should be cooked at high temperature, then lowered from high temperature. |
| SAUTE | Literally means “to jump.” To cook quickly in a small amount of fat. |
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