Cooking Methods

3. Uses medium-high heat with a good amount of oil to bring out rich flavors due to caramelization and browning of the food.
6. Uses a small amount of oil or fat to cook food evenly. This method cooks foods very quickly.
7. Retains heat and moisture so that foods cook evenly without drying out.
9. A dry heat method that uses fat for much higher temperatures than water because of their higher boiling temperature.
11. Directing extreme heat towards food, usually from an above-the-counter radiant, cooks the surface of the food on one side at a time.

1. Using low, indirect heat to surround food and cook from all sides at once for short periods of time.
2. Sear the meat in a hot oiled skillet, then transfer the meat to a large pot where it cooks in hot liquid.
4. Placing meat directly into an oven and using indirect heat that cooks from every side for even browning
5. Boiling but foods are partially immersed rather than completely immersed in hot water.
6. A gentler form of cooking than boiling; however, it requires higher temperatures than poaching.
8. Placing food directly on a hot surface (usually metal) and cooking it for a certain period of time
10. A gentler way of cooking than boiling or frying. Foods are immersed in hot water between 140 and 180 degrees Fahrenheit.
11. This cooking technique involves putting food into hot water.