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SURFACE COOKING
Bell- Tocookfoodoverhighheatin liquidin
Peach- To cook food over low heat in
whichbubbles riseconstantly to thesurface
simmering liquid.
andbreak.
Prusure-cook - To cookin steamunderhigh
Braise- T ocookfoodoverlowheatina small
pressure, u singa specialsaucepan.
amount of liquidina covered pan.(Foodmay
ormaynotbebrowned firstinasmallamount
Saute- Tobrownquicklyin a smallamount of
of fat).
fat, with frequentturning.Usedas a verb
meaning to fry in a smallamountof fat.
Caramelize- Tostirinskilletoverlowheatuntil
it meltsand developscharacteristic flavor
Sear- To brownthe surfaceof meatby the
andgolden-brown c olor,
short applicationof intenseheat. Meat is
searedfor the purpose of developing flavor
Deep-fry - Tocookfoodinhotfatdeepenough
and improving appearance.
for foodto float on it.
Scald-Toheatliquid justto below theboiling
Fry - To cookfoodoverhighheatin a small
point.
amountof fat. See also deep-fry,pan-fry,
saute.
Simmer- Tocookfoodoverlowheatina liquid
just belowtheboiling pointin whichbubbles
Pan - Tocook,covered, i nverysmallamount
form slowly and collapsejust belowthe
of liquid,
surface.
Pzn-brell - Tocookfood,uncovered, overhigh
Steam- T ocookfoodona rackorinacolander
heat on ungreasedor lightly greasedhot
in a covered panoversteaming hotwater.
surface, pouring off accumulatingfat.
Stew- To cook food over low heat in a
Pan fry- Tocookfoodoverhighheatina small
simmering liquid.
amount of fat.
Stir-fry- Tocooksliced foodquickly Chinese-
Parbeil- T oboiluntilpartiallycooked, u sually
style in a skilletor wok.
before completing cooking by another
method.
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