Relier Pairs Cooking MethodsVersion en ligne Students are required to match the name of the cooking method to the description. par Kellie Brazier 1 Bake 2 Spit Roast 3 Boil 4 Deep Fry 5 Blanch 6 Grill 7 Saute 8 Pressure Cook 9 Barbecuing 10 Poach 11 Simmering 12 Caramelise 13 Roast 14 Steam 15 Stew 16 Fry 17 Stir Fry Cooking by dry heat in an oven To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly. To cook food in gently simmering, never boiling, liquid. Roasting food on a rotating spit under a grill or in the 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. 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 gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced. 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. 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. 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. A quick dry-heat method over charcoal, wood or gas flames. A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapours keep it moist. 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. Cooking over a low indirect heat and the food is flavoured by the smoking process.
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