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Unformatted text preview: To cook on an open grid over a heat source. - Grilling 9. To cook in a moderate amount of hot fat in a pan. Pan Fry 10. To cook in water or other liquid that is bubbling gently, about 185-205F (85-96C). simmer 11. To cook covered in a small amount of liquid, usually after preliminary browning. - Braise 12. To cook in a liquid, usually a small amount, that is hot but not actually bubbling. poach 13. To cook in hot fat. fry 14. To cook by direct contact with steam. - Steaming 15. To cook in water or other liquid that is bubbling rapidly. - Boil Score: 3/5...
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This test prep was uploaded on 04/06/2008 for the course FSM 1070 taught by Professor Smith during the Winter '07 term at Johnson & Wales University - Denver.
- Winter '07