Cooking Methods

2. To cook small pieces of food completely covered in liquid for a long period of time. Often used to tenderize tough pieces of meat.
4. To cook gently in a moderate temperature liquid (160-180 degrees F)
5. To cook in a small amount of liquid in a tightly covered pan over low heat. Often used to tenderize tough cuts of meat.
6. To cook in the oven with dry heat- usually involves food that will become solid once cooked.
7. Method of cooking that applies heat to foods in the absence of steam, broth, water, or other moisture.
8. Takes place when heated particles in a gas or a liquid flow from a heated area to a cooler area, taking heat with them.
11. To brown the outside of food quickly with high heat.
13. Browning that occurs when heat is applied to sugar.
15. To cook in liquid at 212 degrees F.
16. To cook with vapor produced by a boiling liquid.
17. Food is completely submerged in fat between the temperatures of 325-375 degrees F.
18. This method uses more than one cooking method to prepare foods.
19. A dry heat cooking method in which the direct heat source is located below the food.

1. A change in the protein's structure that occurs when heat is applied.
3. To cook uncovered in the oven with dry heat. The food has a solid structure before cooking.
4. To cook food in a pan with with fat submerging to food half way.
6. To cook uncovered under a direct source of heat.
9. The movement of heat from one substance to another by DIRECT CONTACT
10. A characteristic of foods cooked using a dry heat cooking method.
11. To cook food on high heat, in only enough fat to coat the bottom of the pan.
12. Method of cooking which uses steam, water, stock, or other liquids to transfer heat to food.
14. To cook slowly and gently in a liquid that is below the boiling point. (180-205 degrees F)