tle 2nd quarter

to cause to change from a frozen to a liquid or semi-liquid state; melt

(a)  

this has become a favorite technique for cooking vegetables

• grilling

• roasting

• poaching

• blanching

similar to boiling but uses less liquid and a lower heat to gently cook more fragile vegetables

• boiling

• roasting

• grilling

• poaching

are chemicals produced by plants.

(a)  

this technique is similar to saute but vegetables are cut into smaller pieces.

• stirfrying

• sauteing

• steaming

• broiling

The rapid vaporization of liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere.

• boiling

• sauteing

• poaching

• roasting

to cook food quickly in a minimal amount of fat over relatively high heat.

• stirfryiing

• blanching

• roasting

• sauteing

 one of the factors of plating which means to enhance and match the flavors of the dish, not overpower it.

• garnishes

• plating

• communal

• individual

-         A combination – cooking method that uses both wet and dry heats; typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.

• braising

• poaching

• grilling

• steamning

-         The heat source comes from below and a basting liquid is needed to keep food moist.

 

• broiling

• steaming

• grilling

• stirfrying