Matching Pairs Cooking MethodsOnline version Students are required to match the name of the cooking method to the description. by Kellie Brazier 1 Spit Roast 2 Poach 3 Caramelise 4 Barbecuing 5 Blanch 6 Deep Fry 7 Boil 8 Simmering 9 Saute 10 Grill 11 Pressure Cook 12 Fry 13 Steam 14 Roast 15 Stir Fry 16 Stew 17 Bake Literally means "to jump", as to jump in the pan. To quickly fry foods in a little fat, usually oil or butter, in an open skillet over medium-high to high heat, turning or tossing often, until tender and lightly browned, as dictated by the recipe. To cook and brown food in a specified amount fat, usually done very quickly so that a minimal amount of the fat is absorbed into the food. The process through which natural sugars in foods become browned and flavourful while cooking. A quick dry-heat method over charcoal, wood or gas flames. To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced. To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly. To heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process. The processes of surrounding food with dry, heated air in a closed environment. Heat is transferred to the food's surface, and then penetrates the food by conduction. Cooking over a low indirect heat and the food is flavoured by the smoking process. Cooking by dry heat in an oven Roasting food on a rotating spit under a grill or in the oven. To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color. To fry foods rapidly in a deep pot of oil so that the food is totally submerged. A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapours keep it moist. To cook food in gently simmering, never boiling, liquid. To cook foods slowly in a specified amount of liquid in a covered pot or pan. Cooking in an airtight pot, where the food cooks quickly at high temperatures
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