The process by which food is heated by a moving heat source such as hot air in an oven or boiling water., Convection, Conduction, Radiation, Moisture, To enhance the natural flavor., Season, Glaze, Toast, Bake, To add a new taste to food., Flavor, Sear, Sweat, Broil, To partly cook by boiling or steaming and then give an ice bath., Blanch, Par Cook, Sear, Flavor, To add shine to the food., Glaze, Sear, Toast, Season, To partly cook food., Par Cook, Blanch, Sear, Simmer, To brown the surface of a food, Sear, Par Cook, Caramelize, Bake, Slow cooking process and a deep browning., Caramelize, Sear, Toast, Grill, Simmering in a liquid until some of it evaporates, Reduce, Sweat, Smoke, Steam, To soften food by cooking in a small amount of oil on low heat., Sweat, Smoke, Reduce, Steam, Add flavor by exposing food to smoldering or burning materials., Smoke, Toast, Sear, Bake, To lightly cook or brown foods by exposure to grill, fire or another heat source., Toast, Sear, Smoke, Broil, Cooking food on a metal grate over a heat source, Grill, Roast, Broil, Season, Cooking food in a small amount of fat in a hot pan while constantly stirring or tossing., Saute, Fry, Simmer, Season, Use indirect heat to cook food. Hot air covers the food and dry heat slow cooks it., Roast, Braise, Bake, Reduce, Cook food in a frying pan with oil either covering it or covering the entire bottom of the pan., Fry, Saute, Stir-Fry, Sizzle, Cooking food in a hot oiled pan while stirring using a wok., Fry, Saute, Stir-Fry, Pan Fry, Cooking food in an enclosed space at medium temperatures., Bake, Roast, Braise, Broil, Submerging food in water or another liquid that'd heated to it's boiling point., Boil, Simmer, Poach, Steam, Cooking food in a liquid that's just below boiling point with small bubbles rising slowly., Boil, Simmer, Poach, Steam, Gently simmering food in a liquid at a temperature below boiling. Used for delicate foods., Boil, Simmer, Poach, Steam, Cooking food in an enclosed area that is receiving heat coming from boiling water., Boil, Steam, Poach, Simmer, Meat is first browned at a high temperature, then it's partially covered in liquid and cooked on low heat for several hours., Braise, Broil, Roast, Bake, Searing a food and then bringing it to a simmer most often on the stove top. Vegetables are often added at the end., Stew, Braise, Simmer, Broil, Uses direct heat from above to cook food in the oven, typically around 550F., Broil, Boil, Bake, Braise, Food is placed in a vacuum sealed bag and cooking in a precisely controlled water bath at a low and consistent temperature., Sous Vide, Braise, Pressure Cook, Boil, Cooking food with the use of high pressure steam and water and or a water-based liquid, inside a sealed vessel., Sous Vide, Braise, Pressure Cook, Simmer, To mix quickly, bring ingredients to the top of the bowl and back down again., Beat, Blend, Combine, Mix, Stir, Puree, To thoroughly combine two or more ingredients so that the separate parts are no longer noticeable., Blend, Combine, Mix, Stir, Cream, Knead, To simply incorporate two or more ingredients using a circular motion., Combine, Mix, Stir, Cut In, Beat, Cream, To blend butter and sugar together until light and fluffy., Cream, Blend, Puree, Beat, To incorporate cold butter into a dough., Cream, Cut In, Fold In, Knead, To gently combine ingredients by turning one part over another., Cream, Cut In, Fold In, Knead, To work dough with the heel of the hand to create a smooth, elastic texture., Knead, Fold In, Puree, Beat, To finely grind food into a thick liquid texture., Blend, Puree, Cream, Beat, To pass dry ingredients through a fine sieve to remove lumps, Puree, Sift, Whip, Cream, To beat rapidly to add air bubbles into a liquid to make it foamy, Blend, Cream, Whip, Beat, Something hot touches the food like steak in a frying pan or a burger on a flat top., Convection, Conduction, Radiation, The process where heat and light waves strike and penetrate the food., Convection, Conduction, Radiation

Cooking Methods Review

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