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Terms for Review
Appears in
Published 2025
cooking
caramelization
gelatinization
fiber
denature
coagulation
Maillard reaction
connective tissues
smoke point
evaporation
conduction
convection
radiation
infrared
microwave
dry-heat methods
moist-heat methods
roast
bake
barbecue
broil
grilling
griddling
pan-broiling
sauté
pan-fry
deep-fry
boil
simmer
poach
steam
braise
stewing
sous vide
molecular gastronomy
emulsion
temporary emulsion
flavor profile
umami
primary flavor
supporting flavor
seasoning
flavoring
volatile
condiment
herbs
spices
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