Cooking Methods

Combination

Methods that use both dry heat and moist heat

Braise

To brown food in fat and then cover it and simmer it slowly

Bake

To cook breads or vegetables uncovered in an oven

Saute

To cook in a skillet with a small amount of fat

Simmer

To cook in liquid with bubbles rising gently and just beginning to break the surface

boil

To cook in liquid with bubbles rising vigorously to the surface and breaking

Pressure Cook

To cook in steam under pressure

Roast

To cook large, tender cuts of meats uncovered in an oven

Pan fry

To cook larger pieces of food in a skillet with a small amount of fat

Steam

To cook over, but not in, boiling water

Stir fry

To cook quickly in a small amount of fat stirring constantly

Broil

To cook under direct heat

Stew

To cover small pieces of food with liquid and simmer until done

Deep fat fry

To immerse in hot fat and fry until done

Poach

To simmer whole foods in small amounts of liquid