Culinary Terms

Bake: Cooking technique that uses dry heat.
Barbecue – To cook food, especially meat, with direct heat over coals or in a broiler.
Blanch – To partially cook food by immersing in boiling water.
Boil – A cooking technique that uses moist heat. Food products are cooked in boiling liquid until done.
Braise – A cooking technique that uses dry and moist heat. Primarily used for tougher cuts of meat that require cooking until connective tissue breaks down and becomes tender.
Brochette – Meat broiled and served on a skewer.
Broil – A cooking technique that uses dry heat and high temperatures. Broiling is used for tender single-size cuts of meat, fish or poultry.
Deep-fry – To cook thin, tender food products completely submerged in fat.
Grill – A cooking technique in which foods are cooked by a radiant heat source placed below the food.
Pan fry – Too cook small, thin pieces of meat, fish, poultry or vegetables in a shallow fat (the product may also be breaded).
Poach – A cooking technique that uses moist heat. Tender items are cooked gently in a simmering liquid. The liquid from the poached item sometimes may be used to make an accompanying sauce.
Roast – A cooking technique that uses dry heat. Tender, multi-portion cuts of meat are most often roasted (i.e., roast top round of beef).
Sauteé – To cook quickly in a small amount of fat.
Simmer – A moist heat cooking technique. Cooking foods in a gently simmering liquid.

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