COOKING TERMS.

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Presentation transcript:

COOKING TERMS

BOILING Cooking in liquid at boiling point (not oil)

BLANCHING Partially cooking by boiling and immediately cooling

SIMMERING Cooking in liquid just below the boiling point

POACHING Cooking in a flavorful liquid in a temperature just below simmering

STEAMING Cooking food in closed environment with steam

BAKING/ ROASTING Cook with dry heat in a closed environment, usually in an oven

BROIL To cook food directly under heat source

GRILL To cook food directly above heat source

SAUTE/ STIR FRYING Quickly cooking an item in a small amount of hot fat or oil, over moderate heat

PAN FRYING Cooking in a moderate amount of hot fat or oil

DEEP FAT FRYING Completely submerge food in hot fat or oil

BRAISING Sear food. Add some liquid and cover pan to create a moist cooking environment

STEWING Small pieces of food are seared then covered completely with a liquid and simmered