7. Deep-frying method in which food is breaded, placed in a basket, lowered into the hot oil, and then lifted out with the baske
t 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
