Cooking Methods Matching

baking

Cook by indirect moderate heat in oven (approximately 350F) until crisp golden crust and proper internal temperature is reached.

saute

Cook food quickly in a small amount of fat or oil over high heat; in French language, the word saute means "jump"

braising

Cooking method in which food is browned in a small amount of fat and then cooked slowly in a small amount of simmering liquid until the meat becomes tender.

grilling

Cooking method in which foods are cooked by direct heat radiating from a source located below the cooking surface

stew

Place poultry in stock pot and cover completely with water or stock; add vegetables for flavor if desired. Simmer over low heat until bird is tender.

broil

Place poultry pieces on a pan, brush them lightly with melted butter and place pan 4"-5" from the heat source

pan fry

The cooking style in which fat covers about 1/2 to 3/4 of the food

poach

To cook food gently in a small amount of liquid

simmering

To cook food in liquid over gentle heat, just below the boiling point, low enough so that tiny bubbles break the surface is known as

steaming

To cook foods in a closed environment using vapors

boil

To cook in liquid, at high temperature of 212 degrees. The liquid changes to gas; used in cooking

roasting

To surround food with dry indirect heat in a shallow pan in the oven.

deep fry

When food is submerged in a large amount of fat at a very high temperature