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10 Cards in this Set
- Front
- Back
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Tying herbs and spices i to a sachet is a useful technique because? |
The sachet can be removed when the desired flavors and the rumors have been extracted. |
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Stirring a sauce while it is cooking prevent from burning on the bottom of the saucepan. This is an example of ______ convection. |
Mechanical |
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To cook quickly in a small amount of fat is to? |
Saute' |
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To cook foods by surrounding them with hot, dry air in a oven or on a spit over open fire? |
Roast |
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To cook with radiant heat from above |
Broil |
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To cook submerged in hot fat |
Deep-Fry |
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To cook covered in a small amount of liquid usually after primarily Browning |
Braise |
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To cook on an open grid over a heat source |
Grill |
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To cook in water or other liquid that is bubbling gently, about 185-205 degrees |
Simmer |
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To cook water or other liquid that is boiling rapidly is to? |
Boil... water's boiling point is 212 degrees. |
