What is the temperature for boiling point?
70-80 degrees celsius
What cooking technique involves dry-heat cooking using a small amount of fat to cook foods quickly?
Sauteing
What cooking technique involves cooking food at a very high temperature around 400 F or hotter?
Roasting
A moist heat cooking technique for meats and vegetables
Braising
A moist cooking technique where the liquid is kept just below boiling used for cooking soups, vegetables or stews
Simmering
A technique used after sauteing, searing or browning food in a pan
Deglazing
After emerging food in hot water, immediately placing it in ice cold water
Blanching
A modern cooking technique where food is vacuum sealed in a bag then placed in a low-temperature controlled water bath for a long period
Sous vide
Cooking food over direct flame or hot coals
Grilling
Cooking smaller pieces of food quickly in a wok or pan with a small amount of oil over high heat while continuously stirring
Stir-frying
Submerging food entirely in hot oil to cook
Deep-frying
This cooking technique involves cooking food in a dry oven usually used for cakes, breads and more
Baking
A cooking technique in which you cook food using high and direct heat, similar to grilling but from above
Broiling
A cooking technique in which one browns the surface of food over very high heat in a pan creating a flavourful crust before completing the cooking process
Searing
A cooking technique in which food is packed in a vacuum sealed bag then placed in warm water to cook at a slow pace over time
Sous vide
Cooking food slowly in water that is just below the boiling point
Poaching
A cooking technique in which you cook food using water vapour from hot to boiling water
Steaming
A cooking technique in which you slowly cook food in a small amount of liquid after the process of searing
Braising
Cooking technique in which one pours hot liquid from the pan over the food during the cooking process
Basting
Using steam pressure in a pot to cook food faster
Pressure-cooking
