| A | B |
|---|
| bake | cook by surrounding by hot, dry air: bread,pastries, vegetables and fish |
| barbecue | cook with dry heat, by hardwood or hot coals. |
| blanch | item partially cooked in boiling water or in hot fat. |
| boil | wook in water or other liquid, 212 F, or 100 C |
| braise | cook covered small amount of liquid |
| browning | cook with radient heat from above |
| deep fry | cook submerged in hot fat |
| deglaze | swirl liquid in a saute pan to dissolve cooked particles of food remaining in the bottem |
| dry-heat cooking methods | heat is conducted to foods w/out the use of moisture |
| fry | to cook in fat |
| glaze | to give shine to the surface by applying a sauce,aspic,sugur ofr icing |
| griddle | to cook on a flat, solid cooking surface |
| grill | to cook on an open grid over a heat source |
| moist-heat cooking mjethods | heat is conducted to foods by water or other liquid or by steam |
| pan-broil | cook uncovered in a skillet or asute pan without fat |
| pan- fry | cook in a moderate amount of fat in an uncovered pan |
| parboil | cook partially by any method |
| poach | cook gently in water or other liquid that is hot but not bubbling, 160-180 F |
| reduce | cook by simmering or boiling until the quantity of liquid is decreased.to concentrate flavor |
| roast | cook by surrounding with hot, dry air in an over or a spit/open fire |
| saute | cook quickly in small amount of fat, mixing/tossing foods by FLIPPING the pan |
| sear | brown surface of food quickly at a high temperature |
| simmer | cook in liquid , gentle bubbling 185-205 F |
| smoke-roast | cook with dry heat in presence of smoke, rack over wook chips in covered pan |
| sous vide | vacuum-packed |
| steam | cook by direct contact with steam |
| stew | simmer or braise food in small amount of liquid,served with sauce. |
| stir-fry | cook quickly in small amount of fat, by tossing, using wok or pan |
| sweat | cook slowly in fat w/o browning, sometimes under cover |
