Cooking Methods

Mirepoix

A French word that refers to the mixture of coarsely chopped onions, carrots, and celery. This mixture provides a flavor base for stock or when braising food

saute

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

boiling

Cooking food in a liquid at a temperature of 100°C

roasting

Food is cooked by conduction and convection in an oven at a high temperature

Shallow frying

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

simmering

To cook food in liquid at 90°C, low enough so that tiny bubbles break the surface

steaming

To cook foods in a closed environment using vapours

Dry frying

Used for foods that are high in fat e.g. sausages, the food is placed on a dry pan

deep fry

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

grilling

a dry-heat cooking method in which foods are cooked by heat radiating from a source located above or below the cooking surface

pressure cooking

cooks at high temperature and pressure using a specialized pot with locking lid

baking

dry heat method of cooking to create bread, cakes, pies, and other foods in an oven

braising

fry (food) lightly and then stew it slowly in a closed container on a bed of vegetables

radiation

heat is transferred as waves of energy e.g grilling

convection

movement of molecules through air or liquid e.g. baking bread in an oven or cooking pasta in boiling water

poach

to cook food gently at 85°C in a small amount of liquid

stewing

to cover small pieces of food in liquid and simmer until done

conduction

transferring heat by direct contact. e.g. cooking a pancake on a griddle

stir frying

uses a large rounded saute pan called a wok and a small amount of oil