What is the cooking method known as "broiling"?

Prepare for the FCCLA Culinary Arts Test. Hone your skills with flashcards and multiple-choice questions, complete with hints and explanations. Get ready for your culinary journey!

Broiling is a cooking method that uses direct heat from above to cook food. This technique involves placing food beneath a heat source, such as in an oven, where the heat radiates down onto the food. This direct exposure to high heat helps to quickly sear the surface of the food, creating a browned, crispy exterior while keeping the inside moist and tender. It's often used for cooking meats, seafood, and vegetables, allowing for both flavor development and a desirable texture.

The other methods described do not align with broiling. Cooking with indirect heat from below refers to roasting or baking, which is distinct since the heat source is not directly above the food. Cooking food slowly in a liquid is known as simmering or braising, which involves a different temperature and moisture content. Immersion in hot oil characterizes frying, a method that cooks food through quick, high-temperature contact with fat rather than direct heat from above.

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