Cook with dry heat in a closed environment, usually an oven. No fat or liquid is used
A semiliquid mixture that contains ingredients such as flour, milk, eggs, and seasonings
Foods are put into boiling water and partially cooked. Has a longer cooking time than for blanching
A form of cooking using low heat, long cooking times, and wood smoke for flavor
Food cooks slowly and steadily in a slightly cooler than boiling liquid
Temperature at which a liquid boils
A cooking method that places food on a heated grill
Cooking techniques that uses oil, fat, the radiation of hot air, or metal to transfer heat
The process of cooking sugar to high temperatures to create aroma and flavor
To decrease the volume of
When proteins change from a liquid or semiliquid state to a drier, solid state
Coating foods with four; coating poultry parts with seasoned flour
To quickly brown food at the start of the cooking process
A combination cooking technique. Foods are cut into small pieces, and completely covered with liquid during cooking. Cooking time is generally shorter than braising
To cook food in a flavorful liquid between 150 degrees Fahrenheit and 185 degrees Fahrenheit; just below the boiling point
A lamp that uses light in the infrared spectrum to keep food warm during holding
A large pan with sloping sides