Cooking Methods

Cooking Methods

1. Broiling

   • high heat from a source located above the food to cook it rapidly

2. Grilling

   • cooked on a grill grate or rack above the heat source

3. Roasting and Baking

   • cook in hot, dry heat oven

4. Sauteing

   • cooks food quickly using a small amount of fat over moderately high heat.

5. requires that food be battered and completely submerged in hot oil until it is done

   • deep-fry

6. Stir-fry

   • food be stirred quickly and the food should be cut into small pieces before being cooked. High heat

7. Simmering

   • completely submerged in a liquid. moderate temp.

8. Boiling

   • 212 F, large bubbles.

9. Poaching

   • between 160*F and 180*F. The liquid should show some motion, but no air bubbles

10. Blanching

    • variation of boiling.

11. steaming

    • cooks with steam