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