Cooking Method Terms +++

3. A mix of coarsely chopped vegetables that is used in a stock to add flavor; nutrients, and color.
4. Water bath used to keep foods such as sauces and soups warm.
6. A form of cooking that uses low heat, long cooking times, and wood smoke for flavor.
7. A substance used to give a different, stronger, or more agreeable taste to food or drink.
10. To pour juices or liquid fat over meat while it cooks.
11. To melt butter and separate the solids from the butterfat.
12. To cook foods by completely submerging them in heated fat or oil.
13. To use a small amount of liquid or fat to remove any leftover scrapes of food from sautéing or searing from pan.
15. To thicken a liquid mixture by boiling or simmering, causing moister to evaporate.
16. To quickly brown food at the start of the cooking process.
18. This is the process of infusing proteins with salt, sugar and flavor. It also tenderizes and moisturizes meat. Typically, the protein (such as a turkey or whole chicken) is soaked in a solution of water or another liquid such as apple juice, salt and spices for a number of hours in the refrigerator or cooler.
22. The temperature at which oil will smoke in a pan.

1. Heat a moderate amount of fat in a pan before adding food. Food should be covered about one-half to three-quarters of the food.
2. A process where hot liquid is gradually added to eggs or other foods that needs to be incorporated into a hot sauce or soup without curdling.
3. A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
5. To extract a substance's flavor by placing it in a hot liquid
6. To heat a liquid just to the boiling point. Typically milk.
8. An acidic sauce usually used to soak meat before it is cooked, to give the meat flavor and tenderness.
9. To sprinkle very lightly with flour.
14. Uses radiant heat to cook foods quickly. Most commonly, equipment will feature an open grate with a heat source located beneath the food. Flipping is required to cook foods on both sides and grill marks from the hot grate or rack are desirable.
16. Combination cooking method. Foods are cut into small pieces, and completely covered with liquid during cooking.
17. A long, slow cooking porcess; meat is first seared and then pan deglazed before the moist cooking technique is used.
19. An ingredient that enhances food without changing the natural flavor.
20. To cut slits on the surface of a piece of food, usually done with meat to encourage a better Maillard reaction.
21. To cook food directly under a primary heat source.