Cooking Techniques and Terminology

Roast

• A method of cooking food in water or broth.

• A dry cooking method where food is cooked in an oven using dry heat.

• A technique of grilling food over an open flame.

• A process of frying food in oil.

Purpose of blanching

• To preserve color and texture of vegetables

• To enhance the flavor of vegetables

• To increase the nutritional value of vegetables

• To soften vegetables for easier cooking

Sous Vide

• A cooking method where food is grilled over an open flame.

• A cooking method where food is vacuum-sealed and cooked in a water bath at a precise temperature.

• A cooking method that involves deep frying food in oil.

• A cooking method that uses high pressure to cook food quickly.

Steam

• A dry cooking method that uses hot air.

• A moist cooking method where food is cooked using steam.

• A method of cooking food in oil at high temperatures.

• A technique that involves boiling food in water.

Define: blanch

• To briefly boil food and then plunge it into cold water

• To fry food until golden brown

• To steam vegetables until tender

• To freeze food for preservation

Saute

• A dry cooking method where food is cooked quickly in a small amount of oil or fat.

• A method of cooking food slowly in a large amount of water.

• A technique for baking food at high temperatures.

• A way to grill food over an open flame.

Simmer

• A dry cooking method where food is cooked at high temperatures.

• A moist cooking method where food is cooked gently in water just below boiling.

• A method of cooking food quickly in a small amount of oil.

• A technique of cooking food by exposing it to direct heat.

Stew

• A method of cooking food quickly in a dry heat.

• A combination cooking method where food is cooked slowly in liquid.

• A technique for frying food in oil at high temperatures.

• A way to bake food in an oven without moisture.

Define: sear

• To cook the surface of food at high temperature until browned

• To boil food in water until soft

• To freeze food quickly to preserve it

• To bake food at a low temperature for a long time

Braise

• A method of cooking food quickly in boiling water.

• A combination cooking method where food is first browned in fat, then cooked slowly in a covered pot with a small amount of liquid.

• A technique for grilling food over an open flame.

• A process of preserving food by drying it out.