7. Deep-frying method in which food is breaded, placed in a basket, lowered into the hot oil, and then lifted out with the basket when it is done A: 8. Cooking food using a combination of steam and a liquid bath. A:
9. A very simple dry-heat method in which the food is cooked on a grill rack above the heat source, resulting in a highly flavored outside and a moist inside. A:
10. Tolquickly brown the surface of an item, such as meat, over direct heat. A:
11. Deep-frying method in which a breaded or batter-coated food is gently dropped in hot oil, where it falls to the bottom of the fryer and then swims to the surface. A
12. The liquid left over from shallow poaching. A:
13. Technique that cooks food by surrounding it with hot dry air in the oven A:
14. Cooking a food item on a hot, flat surface or in a relatively dry, heavy-bottomed fry pan or cast-iron skillet. A