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1
It may not be the most calorie-reduced way to prepare food, but it certainly produces some of the world’s
tastiest. The high heat of the oil seals in a food’s moisture and crisps up the outside, giving that irresistible
combination of crunchy and juicy.
2
This simple cooking method involves slow simmering eggs, meat, poultry, fish, seafood or fruit in a
small quantity of flavorful liquid just long enough to cook it through.
3
A way of cooking sweet or savoury items in the dry heat of an oven.
4
Slow cooking of meat, poultry, fish or vegetables, uncovered, with dry, indirect heat. In the modern
kitchen, the dry heat of an oven is preferred.
5
Suspending food over simmering or boilingwater and cooking it with the resulting steam. This method is valued
for the fact that it preserves vitamins andminerals in the food that might otherwise be washed awaywith boiling.
6
A way of cooking meat, fish, seafood or vegetables by first searing the item in hot fat, and then simmering it,
covered, in liquid to finish. It differs from stewing in that the item to be cooked is usually in large pieces, as
opposed to smaller pieces for stews. Also, the amount of liquid used is less than for stewing.
36
Learning Unit 1
A Student Exchange in a Culinary College
V
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b
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a
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ACTIONS
AND INGREDIENTS
In questa sezione potrai esercitarti con i principali termini usati nelle ricette, relativi a
ingredienti e istruzioni, suddivisi per categorie.
BASIC COOKING METHODS
1
Match the cooking methods below with the corresponding descriptions underneath.
BAKING
GRILLING
STEAMING
STIR-FRYING
BARBECUING
POACHING
STEWING
BOILING
6
BRAISING
ROASTING
DEEP-FRYING
SAUTÉING / PAN-FRYING
Cruciverba
eBook
Mappa
Flashcard
Classe virtuale
Crosswords
Test
Cruciverba
eBook
Mappa
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Audio
Video
Animazione
Classe virtuale
Atlant
Linea del temp
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Vocabulary Test
CI_Ud_01_step_03_vocab_p_036_053.indd 36
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