Cooking Methods and Techniques | Baamboozle - Baamboozle

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Cooking Methods

Study Slideshow

Cooking food by completely submerging it in heated fat or oil.

Deep Fry

15

Cooking food of the same size (with different shapes) over high heat

Stir Fry

20

Cooking vegetables in a small amount of fat uncovered until moisture is released/ softened.

Stewing

20

Cooking food (typically bakery items) with hot air in a closed area, like an oven.

Bake

20

The time is takes for a pan to heat back up after food has been added.

Recovery Time

25

Cooking Technique where food is placed on a rack under a direct flame.

Broil

20

Cooking food (typically large pieces of meat) in closed area, like an oven.

Roast

15

The colour change that occurs in food when sugars on the surface turn brown from heat.

Carmalize

20

Cooking vegetables in a small amount of fat uncovered until moisture is released/ softened.

Sweating

15

Cooking food in a small amount of fat to turn the colour of the outside of the food.

Searing

25

Cooking food in a pan half filled with oil

Pan fry

15

Cooking that occurs after food is removed from the heat source

Carry Over Cooking

15

Cooking food by placing it on a rack over a flame.

Grill

15

Cooking food partially by boiling.

Parboil

20

Cooking food (typically touch cuts of meat) with a sear and then in the oven or on the stove for a long time with small amounts of liquid.

Braise

15

Cooking food with a sear and then completely covered with liquid for the remaining cooking time.

Stew

25