boil - large bubbles and steam, simmer - bubbles gently pop the surface, steam - water vapour is used to cook, poaching - when delicate food is submerged in warm water, baking - cooked in dry heat, roasting - oil is added or cooked in own natural fat, grilling - food is cooked by direct heat rays, BBQ/chargrill - cooked above flames or smoke, sauté - cook gently in foaming oil and butter, stir fry - cook quickly in a wok with little oil , deep fry - fully submerge food in oil , shallow fry - to cook one side in oil then turn other , pan fry - small amount of oil is used to transfer heat , flambe - to add flavour with alcohol,

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