ocr: Broil: To cook food by direct exposure to radiant heat, rather than live coals, flame or electric heating unit. The term is also used for pan-ccoked food when no fat is added to the pan. Broth: Thin soup: or liquid in which meat, poultry, fish or vegetables have been cooked. brown: To give the outer surface of a food brown color by sauteing, frying, toasting, broiling or baking. Canape: An appetizer consisting of fried or toasted bread or crisp crackers topped with seasoned spread of fish, meat, cheese or salad combinations. Capon: Castrated male chicken; large, tender meat.
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