Identify the word/s being described or defined. 1. This relies on a little more fat and lower heat to brown food that may need a longer cooking time 2. This means simply that the vegetables are cooked in liquid. 3. In this method, vegetables are submerged in boiling water. 4. Is a method of cooking starchy vegetables using heat of the oven, rather than range top. 5. Is a term taken from the French word for jump, is essentially tossing food in a very hot pan. 6. These are a convenient effective way of preserving vegetables for consumption when they are not readily available. 7. These are vegetables that are dried or dehydrated to preserve and prolong their shelf life 8. Is a cooking method in which food is submerged in hot fat
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1.) Pan-frying relies on a little more fat and lower heat to brown food that may need a longer cooking time. Sautéing, a term taken from the French word for jump, is essentially tossing food in a very hot pan.
2.) Simmer: To cook in liquid just below the boiling point; bubbles form but do not burst on the surface of the liquid. Skim: To remove surface foam or fat from a liquid. Steam: To cook food on a rack or in a steamer set over boiling or simmering water in a covered pan.
3.) Boil/A l'anglaise
It is a mise en place method commonly used in professional kitchens when prepping quantities of vegetables for service. ... The vegetables are submerged in a large quantity of rapidly boiling water that is highly salted and then cooked for a proscribed amount of time.
4.) Broiling. Broiling is very similar to grilling, but uses oven heat from above (instead of below). Broiled food cooks quickly and evenly because it is exposed to very high heat for a short amount of time. To broil, place your food on the top rack of your oven and set it to broil.
5.) Sauteing or sauteing (UK: /ˈsoʊteɪ. ɪŋ/, US: /soʊˈteɪ. ɪŋ, sɔː-/; from French sauté [sote] 'jumped, bounced' in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat.
6.) You can preserve late-summer fruits and vegetables in four basic ways. These including freezing, canning, pickling, and drying or dehydrating. Freezing is the simplest way to save produce. It is important to freeze the produce as quickly as possible, and to do so in freeze-grade bags or other containers.
7.) When dehydrating vegetables it's recommended to cook them first to increase the storage time. Some studies have shown that dehydrated vegetables can last even up to 10 years when prepared and stored correctly! This is fantastic compared to some canned food which lasts for less then 5 years.
8.) Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan
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10. This form of vegetables is commercially packed ni plastic bags or cardboard boxes