Cooking Techniques and Terminology

Front

To briefly boil food and then plunge it into cold water

Back

Define: blanch

Front

To cook the surface of food at high temperature until browned

Back

Define: sear

Front

To cook vegetables over low heat until they release moisture

Back

Define: sweat

Front

To preserve color and texture of vegetables

Back

Purpose of blanching

Front

To decrease the volume of a liquid by simmering or boiling.

Back

Reduce

Front

A dry cooking method where food is cooked quickly in a small amount of oil or fat.

Back

Saute

Front

A dry cooking method where food is cooked in an oven using dry heat.

Back

Roast

Front

A dry cooking method where food is cooked in hot oil or fat.

Back

Fry

Front

A dry cooking method where food is cooked by surrounding it with hot air in an oven.

Back

Bake

Front

A moist cooking method where food is cooked gently in water just below boiling.

Back

Simmer