ways of cooking verggiew

Question 1

What is sautéing?

Answer 1

Sautéing is a dry heat cooking method used to cook vegetables in a hot pan with a small amount of fat to cook food quickly. The vegetables are tossed or flipped in the pan over high heat.

Question 2

What is pan-frying?

Answer 2

Pan-frying is a dry heat cooking method used to cook vegetables in a larger amount of fat, usually for a longer time at lower heat, and the product is not tossed or flipped.

Question 3

What is stir-frying?

Answer 3

Stir-frying is similar to sautéing, but the pan is left steady and the items being cooked are stirred, not tossed, in hot fat with spatulas or other tools.

Question 4

What is braising?

Answer 4

Braising is a slow, moist-heat cooking method which calls for a small amount of liquid, low heat, and a covered pot. The blanched or raw vegetable is placed in the pan, then liquid (stock, water, wine) is added to cover vegetables, and cooked slowly.

Question 5

What is baking?

Answer 5

Baking is used for starch vegetables because the dry heat produces a desirable texture. Baked potatoes, for example, do not have the same texture as boiled or steamed potatoes.

Question 6

What is deep-frying?

Answer 6

Deep-frying is a dry-heat cooking method wherein the vegetables are completely submerged in hot oil.

Question 7

What is grilling?

Answer 7

Grilling involves cooking vegetables as pleasant accompaniments to grilled and roasted meats and poultry. The vegetables may be cut into broad slices, brushed with oil, and grilled until lightly cooked and lightly browned.

Question 8

What is broiling?

Answer 8

Broiling is used to finish cooked or partially cooked vegetables by browning or glazing them on top.