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Compito 4N MARZO, GRAMMATICA - Coggle Diagram
Compito 4N MARZO
HOT LIQUID
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BLANCHING
means cooking very briefly in boiling water and then, immediately submerge in ice cold water to stop the cooking process.
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HOT FAT
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PAN FRYING
means cooking larger pieces of food in a pan with a very small amount of oil and occasionally stirring or flipping.
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SAUTEEING
means cooking thinly-sliced ingredients in a small quantity of fat or oil, shaking the pan and making the food “jump”.
STIR FRYING
means cooking food in a small amount of fat or oil and stirring continuously, often in a wok.
HOT AIR
SPIT ROASTING
means cooking food by radiant heat, on a rotating spit.
ROASTING
means cooking usually meat, but also seafood and vegetables, in oven at high temperatures.
GRILLING
means cooking food by radiant heat, from above or below food.
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MIXED
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STEWING
means first browning food in fat and then simmering small food items in a covered pot with the addition of vegetables.
SOUS-VIDE
means vacuum sealing food and condiments into plastic and then simmering the package in water. It is French for “under vacuum.”
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