8 - TLE (1Q)

an art or practice of preparing food also uses a form of scientific method

use for frying, searingand browning food

commonly used for simmering and boiling

stay just below the boiling point while being heated

liquid temperature must be atleast 212 degrees

used for sautering food, to fry food in a small amount of fat

used when temperature must be kept below boiling such as for egg sauce, and to keep from being warm

used to make stock or broth

tyoe of sieve used in cooking for sepa

durable board on which the materials to be cut is placed