Cooking methods

2. To cook food by completely immersing in hot fat.
3. To cook uncovered UNDER direct heat.
5. Parboiling foods are put into boiling water and partially cooked.
7. To cook food in liquid that is just below the boiling point.
9. Uses both moist and dry cooking methods.
10. Blanching is using the boiling method to partially cook food.
11. To cook food in hot liquid, 212°f, having bubbles that rise to and break on the surface of the liquid.
13. To broil over hot coals or on a griddle.
14. To cook pieces of meat, poultry, or vegetables slowly over LOW HEAT in SMALL amount of hot liquid in a tightly covered pan.
15. Means to coat foods with flour or finely ground crumbs.
17. Cooking vegetables in fat over low heat which allows vegetables to release moisture.

1. The cooking that takes place after you remove something from its heat source.
4. Letting the pan heat up before cooking.
5. To cook food in a flavorful liquid between 150°F and 185°F.
6. To cook food in a small amount of hot fat.
7. A form of cooking that uses low heat, long cooking times, and wood smoke for flavor.
8. Stewing is cooking foods completely covered with liquid during cooking.
12. Reaction where proteins turn brown as they cook. Food becomes crisp and flavorful.
14. To cook in an oven with dry, hot air.
16. To cook meat, fish, or poultry uncovered in an oven with dry, hot air.