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2
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Is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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6
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Cooking by exposing food to direct radiant heat, either on a grill over live coals or below a gas burner or electric coil.
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7
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Is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid.
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8
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A form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side
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1
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Cooking of food in oil or another fat.
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2
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A method of cooking using steam.
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3
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A method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C from an open flame, oven, or other heat source.
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4
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Cook by simmering in a small amount of liquid.
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5
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Is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water and above poaching temperature.
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6
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A method of preparing food that uses dry heat, normally in an oven, but can also be done in hot ashes, or on hot stones.
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