BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Braise – To brown meat or vegetables in small quantity of hot fat, then to cook slowly in small amount of liquid either in the oven or on top of the stove. How to Braise Meat and Cabbage.

Detailed explanation-2: -Saute. To cook food quickly in a small amount of oil or fat in a skillet until light brown.

Detailed explanation-3: -Browning is a cooking process for quickly cooking the surface of meat to give it color, crusty texture, and flavor. It involves cooking with a small amount of fat at relatively high heat. This is an important step in braising meats or pressure cooking.

Detailed explanation-4: -FRY. To cook in fat. Applied especially to (1) cooking in a small amount of fat, also called sauté or pan‑fry; (2) cooking in a deep layer of fat, also called deep‑fat frying. GRILL.

Detailed explanation-5: -The word sauté (pronounced “saw-TAY") refers to a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook food quickly. Like other dry-heat cooking methods, sautéeing browns the food’s surface as it cooks and develops complex flavors and aromas.