Shocking is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into iced water or placed under cold running water to halt the cooking process.[1]
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Dry |
Conduction
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Convection
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Radiation
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Wet |
High heat
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Low heat
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Indirect heat
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Fat-based |
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Mixed medium |
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Device-based |
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Non-heat |
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