Identifications Flashcards
1
Q
involves dropping vegetables into boiling water
A
blanching
2
Q
one of the easiest method for cooking vegetables
A
boiling
3
Q
involves simmering large cuts
A
braising
4
Q
submerging food into water
A
poaching
5
Q
putting liquids above 180*F but not vigorously bubbling
A
simmering
6
Q
softens them up
A
steaming
7
Q
similar to simmering
A
stewing
8
Q
cooking them over fairly high heat and stirring them
A
sauteing
9
Q
method where the heat source is above the food
A
broiling
10
Q
vegetable cooking method similar to broiling except the heat source is below the food
A
grilling
11
Q
involves tossing with a light coating of olive oil
A
roasting
12
Q
method similar to saute
A
stir-frying
