BASIC SKILLS AND METHODS 2

BASIC SKILLS AND METHODS 2

1. BOILING

   • THE SURFACE BUBBLE AND THE LIQUID BENEATH CHURNS VIGOROUSLY

2. SIMMERING

   • AT WHICH POINT BUBBLE MAKE BREAKS THE SURFACE NOW AND THEN THE SURFACE WILL SIMMER

3. FRYING

   • THE COOKING OF FOOD IN OIL OR ANOTHER FAT

4. BAKING

   • THE METHOD OF COOKING FOOD THAT USES PROLONGED DRY HEAT,
     • USUALLY IN OVEN, HOT STONES/ASHES

5. SAUTEING

   • TO BROWN OF COOK A FOOD QUICKLY WITH HIGH HEAT
     • SMALL AMOUNT OF FAT USED IN OPEN, SHALLOW PAN

6. GLAZING

   • PUTTING A MILK OR EGG TO HAVE A SHINY GOLDEN APPEARANCE

7. PROVING

8. SEASONING