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2
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To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan
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4
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To cook gently in hot liquid kept just below the boiling point
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5
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Cooking a food in a little fat to brown, usually on the stove top when covering and cooking slowly until done
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6
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To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles
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7
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To moisten foods during cooking with pan drippings or special sauce in order to add flavor and prevent drying
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10
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To cut vegetables, fruits, or cheeses into match-shaped slivers
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12
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To cook and/or brown food in a small quantity of hot shortening
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13
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The main course
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14
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To allow food to stand in a liquid in order to tenderize or to add flavor
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16
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foods cooked only until soft enough to eat, but not over-done.
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17
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To cook food quickly at a moderately high heat to brown the surface
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1
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Served in it's own juices
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3
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To coat lightly with flour, cornmeal, etc.
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4
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To boil until partially cooked; to blanch. Usually final cooking in a seasoned sauce
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5
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A method of cooking in which meat or fish is seasoned with a spicy mixture then fried in a hot skillet until blackened on both sides
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8
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To remove fat from the surface of stews, soups, or stock
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9
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A thick cream sauce
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11
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To let food stand in hot liquid in order to extract or to enhance flavor
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15
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A process in which food is briefly plunged in boiling water for a moment, then immediately transferred to ice water to stop the cooking process
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