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_____ is cooking food in a small amount of hot fat in a skillet
Frying
____ is cooking food over, but not in, boiling water
steaming
____ is cooking food in a small amount of liquid at temperatures just below simmering
Poaching
____ is stirring small pieces of food over high heat in a small amount of oil until just tender
Stir frying
____ is cooking food in a liquid that has reached the highest temperature possible under normal conditions
Boiling
____ is cooking small pieces of food by covering them completely with a liquid and simmering them slowly in a covered pan.
stewing
___ is cooking foods surrounded by heat in an oven-usually casseroles, cakes, vegetables, and baked goods.
baking
_____ is cooking food under direct heat
Broiling
____ is cooking food in a small amount of fat in a skillet. comes from the french word jump.
sautéing
___ is cooking food on a grate over an open flame.
grilling
___ is cooking food in a pot that creates a high pressure atmosphere by trapping steam in an airtight chamber
pressure cooking
____ is cooking food by immersing it in hot fat
deep fat frying
____ is cooking food in an uncovered skillet in its own natural fat.
pan broiling
____ Is cooking food in simmering liquid and steam
braising
____ is cooking food in liquid at temperatures just below the boiling point
simmering
____ is cooking food surrounded by heat in an oven usually meat and poultry
roasting
