Process of sealing food in an airtight container—usually a vacuum sealed bag—and then cooking that food in temperature-controlled water.
sous vide cooking
Cooking meat in a skillet without adding fat.
pan broil
Continuously stirring meat in a small amount of fat at a medium/high temperature.
stir-fry
Browning meat, then cooking in a tightly covered pan with little or no moisture.
braising
Cooking large cuts of meat uncovered in an oven without moisture.
roasting
Cooking meat above or below a direct heat source.
broil
Cooking meat over direct heat, similar to broiling.
grill
Allow meat to ____________ before carving. This allows juices to redistribute throughout the meat.
rest
The infestation of a parasite that can cause muscular pain, stomach upset, fever, weakness, and swelling.
Trichinosis
Meat is browned on the surface with a red center.
rare
Meat is browned on surface with a thick outer layer of gray and a red to slightly pink center.
medium rare
Meat is browned on surface with an even thicker outer layer of gray and pink center.
medium well
Meat is browned on surface and gray on the inside.
well done
