Matching Pairs Cooking MethodsOnline version Students are required to match the name of the cooking method to the description. by Kellie Brazier 1 Boil 2 Grill 3 Deep Fry 4 Pressure Cook 5 Caramelise 6 Stew 7 Barbecuing 8 Blanch 9 Spit Roast 10 Poach 11 Simmering 12 Bake 13 Steam 14 Fry 15 Roast 16 Saute 17 Stir Fry A quick dry-heat method over charcoal, wood or gas flames. To fry foods rapidly in a deep pot of oil so that the food is totally submerged. 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 heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process. To cook food in gently simmering, never boiling, liquid. 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. Cooking over a low indirect heat and the food is flavoured by the smoking process. The process through which natural sugars in foods become browned and flavourful while cooking. A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapours keep it moist. 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. Cooking by dry heat in an oven To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly. 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 To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced. Roasting food on a rotating spit under a grill or in the oven. 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.
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