A suitable poaching liquid is

Braising is only possible in a pressure cooker

Broiling is another word for grilling

What is the term for briefly dipping food into boiling water

What does it mean to reduce?

Which cooking technique transfers heat through the movement of molecules in the air or a liquid?

What is not a moist cooking technique?

To _______ is to heat liquid to just below boiling point.

_________________ is to cook food over, but not in, boiling water.

Braising is cooking food in simmering liquid and

Which of the following are wet cooking technique?

Moist cooking techniques use oil to generate the heat energy needed to cook food.

What cooking technique uses liquid instead of oil?

In what cooking technique is the food cooked in a flavourful liquid between 93 - 95C?

A cartouche is use for braising

Braising is ideal for cooking tough cuts of meat

Tough cuts of meat are better suited to

Stewing is similar to braising; however, the food items are cut into _________ pieces.

The wet cooking technique with the best vitamin retention