Cooking Methods

Front

To cook small pieces of food in a small amount of fat over med-high on the stove. "to jump".

Back

Sauté

Front

Cooking a liquid until bubbles are rapidly popping on the surface turning to vapor.

Back

Boiling

Front

To cook quickly from above food using very high radiant heat.

Back

Broil

Front

To cook a liquid until bubbles are just beginning to pop on the surface.

Back

Simmering

Front

A savory, usually acidic sauce in which food is soaked to enrich its flavor or to tenderize.

Back

Marinade

Front

A cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking.

Back

breaded

Front

A cooking technique for removing and dissolving browned food bits from a pan to make a sauce.

Back

deglaze

Front

What is the combination-cooking method that uses both moist and dry heats?

Back

Braising

Front

What does it mean to use high heat to brown meat?

Back

sear

Front

To cook in liquid at 212 degrees

Back

Boil