Cooking Methods

3. Heat Uses liquid to create the heat to cook food
8. Quickly cooks food in a small amount of hot fat over high heat
9. Cooks food in a liquid at lower temperatures
11. Heat Uses oil, fat, radiation, or metal to transfer heat
12. Combines dry and moist heat cooking methods.
14. Cooks food by using a radiant heat source located above the food
15. Fry Cooks food over high heat using fat while stirring constantly in a wok
17. Temperature of 212 degrees F
18. Cooks food with radiation from a heat source below the food

1. Poaching Combines poaching and steaming
2. Smaller pieces of meat are blanched or browned, then cooked in liquid that covers the main items
4. Frying Cooks food in hot fat that fully covers the item
5. Fry Cooks food in enough hot fat to cover it halfway
6. Cooks food by surrounding it with steam vapor.
7. Temperature between 158 to 200 degrees F
8. Cooks food in liquid temperature just below boiling
10. Cooks food in an oven with added moisture
13. Cooks food by surrounding it with hot air
14. Combines browning and simmering
16. Cooks food by using a radiant heat source located above the food