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9 Cards in this Set
- Front
- Back
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to cook an item briefly for color or slightly by method of boiling water or deep fry fat.
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blanch
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to cook covered in a small amount of liquid in oven/does not brown
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braise
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to submerge in hot fat
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deep fry
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to swirl a liquid in a pan to dissolve cooked particles of food or fat remaining on bottom
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deglaze
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to cook by simmering or boiling until quantity of liquid is decreased (often used to concentrate flavors)
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reduce
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temperature of simmering
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about 185 F to 205 F (85 - 96 C)
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to cook directly in contact with steamed water
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steam
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to simmer or braise with food in a small amount of liquid which is usually served with food as a sauce.
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stew
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to slowly cook in minimun fat without browning to release natural oils
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sweat
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