Cooking Techniques

Au programme

• Which cooking technique uses dry heat from above to brown or cook the surface of food?
• What is the main purpose of deglazing a pan?
• Which technique involves cooking food slowly in a small amount of liquid after first browning it?
• Why is food commonly shocked in ice water after blanching?
• When vegetables are briefly boiled and then cooled rapidly in ice water, the technique is called [____].
• Cooking food gently in liquid kept below a simmer is known as [____].
• The process of combining two liquids that normally separate, such as oil and vinegar, is called [____].
• Cooking sugar until it develops a brown color and complex flavor is called [____].