foods class Crossword

method that requires moist heat that is created by boiling water which vaporizes into steam
method that submerging food in liquid
used to cook meat and poultry often in the form of poaching or braising in the oven or stove
immersion in water that has been heated to near its "boiling" point
cooking your food in fat theres many variations of this
process where food is exposed to a source of high heat
methods use water, liquid or steam to tranfer heat to food
its a dry heat method that uses a small amount of oil or fat in a shallow pan over relatively high heat
when meat is cooked at a high temp over dry heat
dry heat, moist heat, and combination are three types of...
food is completely immersed in hot oil
you fry the food very quickly on high heat in an oil pan
high heat form of baking, where your food gets drier and browner on the outside by initial exposure to a temp over 500F
food is part- cooked then immediately submerged in ice cold water to stop the cooking process
first the food is sauted or seared then simmered in liquid for a long period of time until tender
dry and very hot way of cooking, food is placed under an intense radiant heat