SAUTE - To cook quickly in a small amount of fat
PAN-FRY - To cook in a moderate amount of fat in an uncovered pan
DEEP-FRY - To cook submerged in hot fat
SEASONING - Means enhancing the natural flavor of the food, without significantly changing its flavor. Salt is the most important seasoning ingredient.
FLAVORING - Means adding a new flavor to a food, changing or modifying the original flavor.
VOLATILE - Evaporating quickly when heated. That is why you can smell food cooking.
HERBS - Are the leaves of certain plants that usually grow in temperate climates.
SPICES - Are the buds, fruits, flowers, barks, seeds, and roots of plants and trees, many of which grow in tropical climates.
No comments:
Post a Comment