Relier Pairs Cooking MethodsVersion en ligne Students are required to match the name of the cooking method to the description. par Kellie Brazier 1 Steam 2 Boil 3 Deep Fry 4 Grill 5 Caramelise 6 Saute 7 Stew 8 Simmering 9 Fry 10 Roast 11 Barbecuing 12 Pressure Cook 13 Spit Roast 14 Bake 15 Poach 16 Stir Fry 17 Blanch 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. 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. To cook food in gently simmering, never boiling, liquid. To fry foods rapidly in a deep pot of oil so that the food is totally submerged. A quick dry-heat method over charcoal, wood or gas flames. Cooking by dry heat in an oven A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapours keep it moist. To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly. The process through which natural sugars in foods become browned and flavourful while cooking. To heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process. To cook foods slowly in a specified amount of liquid in a covered pot or pan. To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced. Roasting food on a rotating spit under a grill or in the oven. 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. Cooking in an airtight pot, where the food cooks quickly at high temperatures 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.
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