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Definition
| is a food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water |
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| is the cooking of food in oil or another fat |
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| adding decorative or savory touches to food |
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| stripping of an outer layer of something, usually skin in fruits |
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| trimming off an outside, excess, or irregular part of something, similar to peeling |
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| is a method of cooking food that uses small amounts of oil or fat in a shallow pan over relatively high heat. |
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| is the method of cooking food in boiling water, or other water-based liquid such as stock or milk. |
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| is a cooking method that uses dry heat, whether an open flame, oven, or other heat source |
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| is defined as to cut into very thin strips |
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| is defined as to reduce to fragments, shreds, or powder by rubbing against an abrasive surface. |
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| is a method of cooking using steam |
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| is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. |
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| flake apart the food so that it can be combined with other ingredients or to the process of breaking off small pieces from foods to check for 'doneness'. |
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| means to put drippings, butter or marinade over food while cooking |
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| process of soaking foods in a seasoned, often acidic, liquid before cooking |
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| heating sugar over low heat until it melts and develops a flavorful, golden-brown color. |
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| a savory usually acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it |
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| is a cooking method in which food is submerged in hot fat like oil. |
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| cooking by direct exposure to radiant heat |
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| cutting into small pieces, (1/4 inch or less.) |
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| mixing vigorously with a spoon, fork, or beater |
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| remove from a surface by forceful strokes of an edged or rough instrument |
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| is a food cooking method using prolonged dry heat acting by convection, and not by thermal radiation |
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| to exchange for another in the same class |
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| is a food preparation technique in which food ingredients are finely divided into uniform pieces. |
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