Technology and Home Economics

2. 1. Roasting
to cook uncovered
without water, it is
usually done in an
oven.

3. 2. Frying
to cook in hot oil or
shortening.

4. 3. Pan-frying
to cook in small
amount of oil or
shortening.

5. 4. Deep-fry
to cook immersed in
large amount of oil or
shortening.

6. 5. Boiling
to cook in liquid at
boiling point.

7. 6. Stewing
to simmer slowly in a
small amount of liquid.

8. 7. Steaming
to cook in steam with
or without pressure.

9. 8. Broiling
to cook using intense
heat radiated by
electrical, gas, or
charcoal.

10. 9. Sautéing
to brown or cook in
small amount of fat or
oil.

11. 10. Baking
to cooked in an enclosed
heat like the oven.

12. 1. Blend
to thoroughly mix two or
more ingredients until
smooth and uniform.

13. 2. Chop
to cut in pieces with a
knife, chopper or
blender.

14. 3. Marinate
to allow food to stand in
mixture of spices and
liquid; to tenderize and
add flavor.

15. 4. Dissolve
to disperse dry substance
in liquid; to form a
solution.

16. 5. Truss
 to secure poultry or other
meat with skewers; to
hold shape while cooking.

17. 6. Cream
 to beat with electric mixer
or a spoon.

18. 7. Whip
 to beat rapidly to
incorporate air as in egg
whites.

19. 8. Stir
 to beat rapidly to
incorporate air as in egg
whites.

20. 9. Blanch
 to dip or plunge food
into boiling water for a
few minutes.

21. 10. Mince
 to cut into small pieces
with a knife or chopper.