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