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3
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partially cooking a food
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5
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cooking a food for a short time to preserve color
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6
|
these are left during the grilling method
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7
|
moist method the food is fully submerged in liquid around 180 degrees
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9
|
the browning of sugars and carbohydrates
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11
|
small bubbles gently breaking the surface
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12
|
for this method you put enough oil in the pan to lightly coat the bottom
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13
|
/ The process of cooking tough whole cuts of meat for long periods of time at low temperatures
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15
|
similar to braising but small bite sizes pieces
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|
|
|
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1
|
smoking, and rotisserie are two forms of this
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2
|
the browning of meats and proteins
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4
|
Dry heat method that covers the food halfway with oil or fat
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8
|
a dry heat method that sounds very similar to a moist heat methods, heat comes from above
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10
|
moist cooking that takes place in an enclosed environment
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13
|
this happens at 212 degrees
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14
|
this is done after blanching to stop the cooking process
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