Préparation des Aliments et des Boissons - Techniques de Préparation des Aliments - Chaleur Sèche

to cook food, usually in an oven, without any extra fat or liquid

to grill food over fire, adding flavor with marinades or spices

to cook food directly over or under high heat, typically on a metal tray

to cook something, especially meat, over a fire or in an oven for an extended period

to quickly cook the surface of food at high heat to develop a crust or color

to cook food, especially meat or fish, under or over direct heat

to cook or heat something until it turns a golden or darker color

to heat sugar or other foods until it becomes a golden brown color and develops a rich flavor and aroma

to cook food on a traditional Japanese grill, usually involving grilling, searing, or cooking over high heat

to heat or cook something, especially food, in a microwave

to grill or barbecue food over direct high heat

to cook food, especially meat or fish, at a very high temperature

to make something crunchy by removing moisture, often through cooking or baking

to cook food on a flat, heated surface, often without the use of additional oil or fat, until it is cooked to desired doneness

to heat or cook food rapidly using a microwave oven

to cook food in hot oil or fat until it bursts open or becomes crispy, such as popcorn

to begin cooking or heating something, especially on a stove

to warm previously cooked food

to split and flatten a poultry or game bird for cooking

to make food such as bread or cheese brown by heating it

to heat or cook food quickly using a microwave oven

to heat a grill or an oven before putting food in it

to gently heat previously cooked or chilled food to bring it to a desired temperature