Food Preparation Method

The exercise was created 2023-03-17 by annlouiseengelska. Question count: 19.

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  • Baked A food that was cooked in an oven, often resulting in a crispy outer coating.
  • Blanched A food that was scalded in boiling water and then moved to cold water to stop cooking. Results in a softened texture.
  • Blackened A food that was dipped in butter and coated with spices before being cooked in a hot pan, resulting in a blackened appearance.
  • Braised Food that is briefly fried in a small amount of fat and then is slowly stewed in a covered pot. Results in a seared, crispy exterior coupled with a tender interior texture.
  • Breaded Food that was coated with a breadcrumb mixture or batter that is then baked or fried into a crispy outer layer.
  • Broiled A food cooked with intense radiant heat, as in an oven or on a grill. Often results in a darkened appearance and crispy texture.
  • Caramelized Food that has been cooked slowly until it is browned and becomes sweeter in taste.
  • Charred Food that is grilled, roasted, or broiled and gains a blackened exterior coupled with a smoky flavor.
  • Fermented A food that has been introduced to bacteria, yeast, or another microorganism to produce organic acids, alcohols, or gases. May result in a pungent, biting flavor.
  • Fried Food that is cooked by submerging partially or fully into hot oil. Often results in a crispy or crunchy texture and golden color.
  • Glazed A food that becomes moistened by having a flavorful coating dripped or brushed onto its surface. May result in a glossy appearance and thin, crisp outer layer.
  • Infused A food that has been steeped in liquid with another ingredient in order to extract the flavor of the ingredient. Often used with herbs.
  • Marinated A food (usually meat) that has been soaked in liquid containing flavorful ingredients like herbs, spices, vinegar, and oil.
  • Poached Food that has been cooked in nearly boiling liquid. Often results in a tender, moist texture.
  • Roasted Food that has been cooked with dry heat in an oven or over a fire. Often results in a browned exterior and crisp coating.
  • Sauteed A food that has been cooked quickly in a small amount of fat.
  • Seared A food that is cooked in a small amount of fat until caramelized and then finished by roasting, grilling, or another method. Results in a crisp outer texture and tender interior.
  • Smoked Food that is cooked or preserved by long exposure to smoke from smoldering wood. Results in a distinctive, bold flavor.
  • Whipped Food that has been beaten to incorporate air. Often results in a light, fluffy texture.

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