Cooking Methods

3. cook (food, especially meat) by prolonged exposure to heat in an oven or over a fire
5. (with reference to liquid) reach or cause to reach the temperature at which it bubbles and turns to vapour
8. a meal or gathering at which meat, fish or other food is cooked out of doors on a rack over an open fire or on a special appearance
9. to cook meat or fish under direct heat or over heat on metal bars
10. the vapour into which water is converted when heated, forming a white mist or minute water droplets in the air
12. to cook food, especially fish, gently in a small amount of liquid
13. a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan

1. cut (food) into pieces with repeated sharp blows of an axe or knife
2. remove the outer covering or skin from (a fruit, vegetable, or prawn)
4. to cook something by keeping it almost at boiling point; to be cooked in this way
5. cook (food) by dry heat without direct exposure to a flame, typically in an oven
6. to cook meat or vegetables very slowly with a little liquid in a closed container
7. cook (food) in hot fat or oil, typically in a shallow pan
8. to prepare food, especially vegetables, by putting it into boiling water for a short time
11. to fry food quickly in a little hot fat