Relacionar Columnas Cooking MethodsVersión en línea Students are required to match the name of the cooking method to the description. por Kellie Brazier 1 Steam 2 Blanch 3 Fry 4 Pressure Cook 5 Caramelise 6 Simmering 7 Deep Fry 8 Bake 9 Spit Roast 10 Boil 11 Barbecuing 12 Grill 13 Poach 14 Saute 15 Stew 16 Roast 17 Stir Fry Cooking by dry heat in an oven To heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process. Literally means "to jump", as to jump in the pan. To quickly fry foods in a little fat, usually oil or butter, in an open skillet over medium-high to high heat, turning or tossing often, until tender and lightly browned, as dictated by the recipe. Roasting food on a rotating spit under a grill or in the oven. Cooking in an airtight pot, where the food cooks quickly at high temperatures The process through which natural sugars in foods become browned and flavourful while cooking. A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapours keep it moist. Cooking over a low indirect heat and the food is flavoured by the smoking process. To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color. The processes of surrounding food with dry, heated air in a closed environment. Heat is transferred to the food's surface, and then penetrates the food by conduction. To cook and brown food in a specified amount fat, usually done very quickly so that a minimal amount of the fat is absorbed into the food. To cook food in gently simmering, never boiling, liquid. To cook foods slowly in a specified amount of liquid in a covered pot or pan. To fry foods rapidly in a deep pot of oil so that the food is totally submerged. To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly. To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced. A quick dry-heat method over charcoal, wood or gas flames.
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