Food Preparation Method

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• Baked A food that was cooked in an oven, often resulting in a crispy outer coating.
• Blanched A food that was scalded in boiling water and then moved to cold water to stop cooking. Results in a softened texture.
• Blackened A food that was dipped in butter and coated with spices before being cooked in a hot pan, resulting in a blackened appearance.
• Braised Food that is briefly fried in a small amount of fat and then is slowly stewed in a covered pot. Results in a seared, crispy exterior coupled with a tender interior texture.
• Breaded Food that was coated with a breadcrumb mixture or batter that is then baked or fried into a crispy outer layer.
• Broiled A food cooked with intense radiant heat, as in an oven or on a grill. Often results in a darkened appearance and crispy texture.
• Caramelized Food that has been cooked slowly until it is browned and becomes sweeter in taste.
• Charred Food that is grilled, roasted, or broiled and gains a blackened exterior coupled with a smoky flavor.
• Fermented A food that has been introduced to bacteria, yeast, or another microorganism to produce organic acids, alcohols, or gases. May result in a pungent, biting flavor.
• Fried Food that is cooked by submerging partially or fully into hot oil. Often results in a crispy or crunchy texture and golden color.
• Glazed A food that becomes moistened by having a flavorful coating dripped or brushed onto its surface. May result in a glossy appearance and thin, crisp outer layer.
• Infused A food that has been steeped in liquid with another ingredient in order to extract the flavor of the ingredient. Often used with herbs.
• Marinated A food (usually meat) that has been soaked in liquid containing flavorful ingredients like herbs, spices, vinegar, and oil.
• Poached Food that has been cooked in nearly boiling liquid. Often results in a tender, moist texture.
• Roasted Food that has been cooked with dry heat in an oven or over a fire. Often results in a browned exterior and crisp coating.
• Sauteed A food that has been cooked quickly in a small amount of fat.
• Seared A food that is cooked in a small amount of fat until caramelized and then finished by roasting, grilling, or another method. Results in a crisp outer texture and tender interior.
• Smoked Food that is cooked or preserved by long exposure to smoke from smoldering wood. Results in a distinctive, bold flavor.
• Whipped Food that has been beaten to incorporate air. Often results in a light, fluffy texture.

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