1. A sauce in which food is soaked before cooking,
2. This method of cooking use a very hot pan and a small amount of fat to cook the food very quickly.
3. Any cooking technique where the heat is transferred to the food item without using any moisture.
4. This protects and preserves the food while marinated and also when it's being cooked.
5. Any technique that involves cooking with moisture, whether it's steam, water, stock, wine or some other liquid.
6. It gives a marinade its unique flavor and zest.
7. Is a form of moist-heat cooking in which the item to be cooked is partially covered with liquid and then simmered slowly at a low
temperature.
8. It means to soak food in a marinade.
9. It is important as it breaks down the meat and tenderizes it.
10. It involves submerging food in hot, liquid fat.​