Matching Pairs RestaurantOnline version Vocabulary by Duong Tuan 1 Boil 2 Bake 3 Fry 4 Simmer 5 Sauté 6 Stir-fry 7 Barbecue 8 Steam 9 Grill 10 Roast to reach, or cause something to reach, the temperature at which a liquid starts to turn into a gas to cook food in hot oil or fat to cook food in oil or fat over heat, usually until it is brown to cook food in an oven or over a fire to cook food using steam to cook inside an oven, without using added liquid or fat to cook food on a barbecue to cook food over fire or hot coals, usually on a metal frame to fry small pieces of meat, vegetables, etc. quickly while mixing them around to cook something liquid, or something with liquid in it, at a temperature slightly below boiling
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