High heat cooking method in which food is cooked over fire or hot coals

To cook food in a pan with a small amount of fat

To beat rapidly to introduce air bubbles into foods such as eggs or cream

To cut food into smaller pieces

To work together sugar and fat (butter) until the mixture is soft and fluffy

To combine butter or shortening with flour using a pastry blender or two butter knives

To cut into small cubes of even size

To cook by vapor produced when water is heated to the boiling point

To finely divide food in various sizes by rubbing it on a surface with sharp projections

To work dough to further mix Ingredients or to develop gluten

To cut food as finely as possible

To remove or strip off the skin or rind of some fruits and vegetables.

1. Vegetables cook in a small amount of butter or oil.Heat is very high so the vegetable cook quickly. Color stays bright. Examples are mushrooms and squash.

2. Vegetables are cook quickly under high heat. The heat caramelizes the vegetable giving a pleasing flavor.

3. Done by placing vegetables above boiling water or in a small amount of water.

4. This is used to partially cook vegetables before another method of cooking. This helps remove strong flavors in root vegetable and cabbage.

5. Cook enough simmering liquid to cover the food for a long period of time. This liquid is saved and served with the vegetable.

6. Vegetables are cooked at a lower temperature for a long period of time such as roots vegetables

7. Vegetable are coated in batter then submerged in hot oil.

8. This is used to remove the skins from vegetables. This is done plunging vegetables into boiling water briefly then immediately into cold water to stop the cooking process.

9. heat transfer to the product takes place through a dry medium such as air, direct metal or stone, cooking oil or directly in the flame

10.liquid or steam is used to cook the food

When letting the dough rise, do all of the following EXCEPT:

What is fermentation (proofing)?