cooking methods

1. using the boiling method to partialy cook food
4. the heat that transfer comes from a heat source like coals
6. To cook pisces of meat, poultry, or vegetables slowly over low heat in a small amount of hot liquid in a tightly covered pan
8. To roast slowly on a rack over hot coals or some other direct heat and baste with sauce.
10. to pour liquid on food to keep moisture
12. To cook bite-size food quickly over high heat in a small amount of fat while stiring.
14. To cook food in liquid that is just below the boiling point.
15. color changes when sugar is turning brown from heat
16. cooks food completely in liquid
17. To cook food in a small amount of hot fat

2. uses both moist and dry cooking methods
3. to cook uncovered under direct heat
5. To cook food by completely immersing in hot fat.
7. Steaming means cooking veggies or other foods in a closed environment filled with steam. moist
9. To cook food in a hot liquid, 212f, having bubbles that rise to and break on the surface of the liquid.
11. To cook in an oven with dry, hot air.
12. cooking veggies in low heat until veggies release moisture from heat
13. Roasting used dry heat in a closed environment to cook food. Foods commonly roasted include meat.
14. To quickly brown the outside of the food in the start of the process.