To cut into small pieces. Cutting Board, Chef Knife. 5. Sauté. To brown or cook food in a small amount of fat over a low or medium heat. Skillet, Fat. 6. Dice.

To cut into small pieces. chop. To brown or cook food in a small amount of fat over a low or medium heat. saute. To cut into very small cubes. dice.

to brown or cook foods with a small amount of fat using low to medium heat. Simmer. to cook in liquid just below the boiling point. Steam. To cook with vapor ...

Fry: To cook in hot fat. Pan-fry in a small amount of fat over medium heat. Deep-fry in hot fat deep enough for the food to float.

SAUTE: To cook and/or brown food in a small amount of hot fat. The French translates to jump and refers to the fliping and tossing of ingredients ...

Braise – To brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove.

Sauté: Cooking a food quickly in a small amount of fat until tender. Sear: Browning meat rapidly by using extremely high heat.

Sauté: To cook food quickly in a small amount of fat in a pan over medium-high temperatures. Foods that are often sautéed include onion, garlic and other ...

22 июл. 2015 г. · Braise: A method of cooking in which food is first browned in hot fat, then covered and cooked slowly with a small amount of liquid.