BASIC COOKING PRINCIPLES -TERMS - PART III

BRAISE - (1) To cook covered in a small amount of liquid, usually after preliminary browning.
(2) To cook (certain vegetables) slowly in a small amount of liquid without preliminary browning.

ROAST - To cook foods by surrounding them with hot, dry air, in an oven or on a spit over an open fire.

BAKE - To cook foods by surrounding them with hot, dry air. Similar to roasting, but the term baking usually applies to breads, pastries, vegetables, and fish.

BARBECUE - To cook with dry heat created by the burning of hardwood, or by the hot coals of this wood.

BROIL - To cook with radiant heat from above.

GRILL - To cook on an open grid over a heat source.

GRIDDLE - To cook on a flat, solid cooking surface called a griddle.

PAN-BROIL - To cook uncovered in a saute pan or skillet without fat.

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