Chapter 15 Part 2

2. To quickly brown food at the start of the cooking process.
3. Cooking technique in which you bring a liquid to 212ºF.
4. Foods that are cooked completely submerged in heated fat or oil.
5. cooking, The use of both moist and dry cooking techniques
6. To cook food directly under the primary heat source.
9. A cooking style in which fat covers about one-half to three-quarters of the food.
10. To loosen pan drippings with a small amount of liquid.
11. To cook food in liquid that is heated between 185º-200ºF.
13. Placing food on a metal rod and slowly turn it over the heat source.
14. To coat foods with flour or finely ground crumbs.

1. Cooking that takes place after you remove food from the heat source.
6. A coating made of eggs and crumbs.
7. To cook foods in a closed environment using vapors.
8. To partially cook food.
12. A semi-liquid mixture containing ingredients such as flour, milk, and eggs.