SURFACECOOKING
Bell- To cookfoodoverhighheat in liquidin
which bubblesrise constantlyto the surface
and break.
Braise-Tocookfoodover lowheatin a small
amountof liquidina coveredpan.(Foodmay
ormaynotbebrownedfirst inasmallamount
of fat).
C|ramllize - Tostir inskillet over low heat until
it melts and develops characteristic flavor
and golden-brown color.
Deep-fry- To cook food in hot fat deep enough
for food to float on it.
Fry- To cook food over highheat in a small
amount of fat. See also deep-fry, pan-fry,
saute.
Pan- To cook, covered, in very small amount
of liquid.
Pan-broil-To cook food, uncovered, over high
heat on ungreased or lightly greased hot
surface, pouring off accumulating fat.
Panfry- Tocookfoodoverhighheatinasmall
amountof fat.
Parboil- To boil until partially cooked, usually
before completing cooking by another
method.
Poach - To cook food over low heat in
simmering liquid.
Preesure-uok- To cook in steam underhigh
pressure,usinga specialsaucepan.
Saute-To brownquicklyina smallamountof
fat, with frequent turning. Used as a verb
meaningto fry in a small amountof fat.
Sear - To brown the surface of meat by the
short application of intense heat. Meat is
seared for the purpose of developing flavor
and improving appearance.
Scald- To heat liquid just to below the boiling
point.
Simmer- To cook food over low heat in a liquid
just below the boiling point in which bubbles
form slowly and collapse just below the
surface.
Steam-Tocookfoodona rackorina colander
in a coveredpanover steaminghot water.
Stew - To cook food over low heat in a
simmeringliquid.
Stir-fry- To cook sliced food quickly Chinese-
style in a skillet or wok.
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