cooking methods 4.3
combination cooking
A combination of both dry-heat and moist-heat cooking methods.
Sauté
Cook food quickly in a small amount of fat or oil over high heat
roast
Cook food using indirect heat in a closed environment; requires a longer cooking time than baking
Barding
Marinating food to give it added moisture. Usually done by adding fat to the exterior of meat.
broil
Rapid cooking method. Uses high heat from a source located above the food
stew
Sear bite-sized pieces of food, then cover them in liquid and simmer in a covered pot.
Braise
Sear food in hot oil, then cook tightly covered in a small amount of liquid and finish in an oven or on the stovetop
Shallow poach
To cook food partially submerged in a liquid below the boiling point at temperatures between 160 degrees F and 180 degrees F 971 degrees C and 82 degrees C)
pan fry
To cook in an uncovered skillet with a small amount of fat.
boil
To heat a liquid until bubbles rise constantly to the surface
bake
cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface.
poach
cook in a simmering liquid
deep-fry
cook in enough hot fat to cover the food.
Dry heat cooking
cooking food uncovered without added liquid or fat
barbecue
food being slow cooked, usually covered in sauce and over a long period of time
Moist heat cooking
method in which food is cooked in hot liquid, steam, or a combination of both
grill
to broil over hot coals or to fry on a griddle
stir-fry
to cook foods quickly in a small amount of fat over high heat while stirring constantly
simmer
to cook in liquid just below the boiling point
steam
to cook over boiling water
Baste
to spoon pan juices, melted fat, or another liquid over the surface of food during cooking to keep the food moist and add flavor
blanch
variation of boiling