Culinary

Stirring frequently over high heat

• Broil

• Stir -fry

• Deep fry

• Pan fry tg

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Broiling is when

• cook on a skillet with hot oil

• Bake with dry -heat in a oven

• Cook a liquid just below boiling temperature

• cook uncovered with a direct heat source

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.3

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Pan fry

• cook in enough hot fat to cover the food halfway

• to surround food with dry indirect heat heat on a rack in the oven

• to cook with a vapor produced by a boiling liquid without allowing it to come in contact with the water

• to cook in the oven dry heat without a cover

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

Stewing is

• simmering foods slowly in a pot with a flavored liquid, stirring occasionally

• cooking foods that are immersed in hot fat

• cooking foods quickly over high heat with a small amount of fat while stirring

• suspending food over simmering or boiling water

Tags

CCSS.RI.11-12.3

CCSS.RI.11-12.5

CCSS.RI.8.5

CCSS.RI.9-10.3

CCSS.RI.9-10.5

a method transferring heat by direct contact

• pan -broiling

• conduction

• convection

• stir-frying

cooking food in a small amount of hot fat in a skillet over moderate heat

• Roasting

• moist-heat cooking

• preassure

• frying

cooking food in a small amount of liquid at temperature just below simmering

• Poaching

• pan-broiling

• braising

• frying

cooking food in a simmering liquid and steam

• braising

• convection

• conduction

• steaming

cooking meat and poultry surrounded by heat in a oven

• roasting

• braising

• radiation

• steaming

a method of transeferring heat through the movement of molecules in air or liquid

• radiation

• conduction

• grilling

• convection