Cooking methods

9. ______________________, or the process of cooking sugar to high temperatures, which results in browning of foods through the Milliard reaction.
10. _____________is a quick, dry cooking method that uses a small amount of fat in a shallow pan to cook foods. It means “to jump” in French.
12. _______________ uses oil, fat, the radiation of hot air, or metal to transfer heat instead of a liquid.
13. __________is a combination cooking method in which small cubes of meat are first seared then completely covered with liquid during the cooking process.
14. ___________means to cook food directly under a primary heat source that comes from above.
15. _____________involves the moistening foods with melted fats, pan drippings, or another liquid during the cooking time.
19. heat a moderate amount of fat in pan before adding food.
20. During____________, foods are cooked in hot fat or oil.

1. To______________ you use dry heat in a closed environment, usually an oven.
2. To___________ means to add a small amount of liquid, such as stock or water, to a pan to loosen brown bits of food after searing or sautéing
3. The_____________ is the temperature at which a liquid boils, water would be 212 degrees a sea level.
4. _________________ is the cooking that takes place after you remove something from its heat source.
5. To ___________ means that a liquid escapes from a pan as a vapor.
6. _______________ uses liquid instead of oil to create the heat energy that is needed to cook food.
7. _______________ foods are put into boiling water and only partially cooked.
8. ________________ uses both moist and dry heat cooking methods in conjunction with each other.
11. Like baking, _______ uses dry high heat in a closed environment to cook food.
16. To__________ means to quickly brown the outside of food at the start of the cooking process.
17. ______________means to cook foods by completely submerging them in a heated fat/oil at temperatures between 350-375 degrees.
18. ___________is a long, slow combination cooking process where a large piece of meat is seared then cooked submerged and covered with liquid during the cooking process.