1. Technique that cooks food by surrounding it with hot, dry air in the oven, as the outer
layers of the food become heated, the food's natural juices turn to steam and are
absorbed into the food.
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2. To cook food in oil over les intense heat than that used for sauteing or stir-frying.
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3. The point when an item being deep-fried rises to the surface of the oil and appears
golden brown, indicating doneness.
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4. Long, thin slices of fish or meat that are rolled and stuffed with a filling,
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5. Cooking method that does not require physical contact between the heat source ant the
food being cooked; instead, heat moves by way of microwave and infrared waves.
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6. Method of cooking in which a food item is breaded or coated with batter, immersed in