Match the following.

List-I	List-II
a. Baking	1. Ice water
b. Blanching	2. Fragile food
c. Poaching	3. Browning process
d. Caramelisation	4. Dry heat

Here are the matches:

Baking - dry heat
Blanching - fragile food
Poaching - gentle cooking in hot liquid
Caramelization - browning process

The key points are:

- Baking uses dry heat in an oven to cook food, which can lead to browning and caramelization of sugars.[1]

- Blanching involves briefly immersing fragile foods like vegetables in boiling water, then shocking them in ice water to stop the cooking process.[2]

- Poaching is a gentle cooking method where food is submerged in hot liquid between 140-180°F, which works well for delicate items like eggs and fish.[3][5]

- Caramelization refers to the browning and flavor development that occurs when sugars are heated, which happens at higher temperatures than water boiling.[1]