Cooking Terms

3. Uses low, indirect heat in an oven for short periods of time
5. Cooking technique involving placing food into hot water
6. Immersing food in hot water between 140 and 180 degrees F
9. The slow cooking of meat or vegetables with oil and moisture in a tightly sealed vessel
10. Retains heat and moisture so that foods cook evenly without drying out
11. Uses radiant heat to cook food quickly on a hot surface

1. Fry Submerging food in extremely hot oil until it reaches a safe internal temperature
2. Uses high, indirect heat in an oven for long periods of time
3. Moving food from boiling water to running cold water to halt the cooking process
4. Using a small amount of fat in a hot skillet to cook food evenly
7. Gentler form of cooking using higher temperatures than poaching
8. Fry To fry in a skillet or shallow pan using a small amount of fat
9. Cooks the surface of the food on one side at a time
10. Partially immersing and slow cooking foods in hot water