The text describes various culinary terms and cooking methods, emphasizing the diverse ways food can be prepared and served. It explains that "sweet" refers to a taste similar to sugar, contrasting with bitter or salty flavors.
Steam cooking is a cooking method that consists of cooking food only with steam, without immersing it in water or oil.
BROILED
Grilling is a way of cooking that involves dry heat applied to the surface of food, commonly from above, below, or on the side.
PLATTER
It is a food or dish that is served on a plate. In restaurant terminology, a platter is often a main dish served on a platter with one or more side dishes, such as a salad or potato chips.
BAKED
Baking is the process of cooking by means of dry heat that is generally carried out in an oven.
Subtopic
SAUCE
sauce is called a liquid mixture of hot or cold ingredients that are intended to accompany a dish.
SPICY
containing strong flavours from spices
GRILLED
I will have the grilled chicken instead of the fried chicken.
SIMMERED
Simmering is a culinary technique in which food is cooked in hot liquids kept just at or slightly below the boiling point of water, but at a higher temperature than poached.
ROASTED
Roasting is a cooking method that uses dry heat where hot air covers food, cooking it evenly on all sides with temperatures of at least 150 ° C from an open flame, oven, or other heat source.
SWEET
especially of food or drink) having a taste similar to that of sugar; not bitter or salty
