Cooking methods I

7. Similar to boiling, except the food is par-cooked and then submerged immediately in an ice-bath to stop the cooking process.
8. Partially cook the surface of the meat to remove excessive fat.
10. Mixing of two or more liquids. Typical examples are vinagrettes and mayonnaise.
11. Food is submerged in the boiling water until tender, and then drained.
12. It is used to reduce the fat in foods.
13. The cooking of breads and pastry in the oven.

1. Similar to grilling except the heat can come from the top of underneath.
2. Combination of sautéing or searing an item, then simmering it in a liquid for a long period until of cooking until tender.
3. The food must be completely submerged in hot oil.
4. Removing or disolving the brown caramelised residue from a pan to flavour sauces, soups and gravies.
5. Removing water or another liquid by eveporation.
6. The browning of the sugar content of foods such as onions.
9. A way of preserving foods like meat, fish and vegetables. IT can be done with smoke, salt, etc. It draws the moisture out of the food.