Glossary

a microorganism causing disease

keeping food moist during the cooking process by regularly pouring fat (or liquids) over it with a spoon

submerging food (usually fruit or vegetables) in boiling water for a brief moment, and after removing them from the heat, to run icy water over to halt the cooking process

heating a liquid medium, usually water, to a state where steam vapour and bubbles appear. Food is submerged in the liquid and cooked until soft

to fry food briefly before putting it in a sealed container in an oven to roast

the process of making a food product slightly darker in colour, typically by applying intense, direct heat to it