Methods of Cooking

4. cooking food using water or another cooking liquid in a sealed vessel known as a pressure cooker.
5. where small amounts of fat are used over high heat to give the outside appearance a caramelized appearance, while the inside is not cooked through.
8. where your food gets drier and browner on the outside by internal exposure to a temperature of over 500F.
9. where foods like meats and briskets are cooked long and slowly over a spit that is fuelled with smoke produced from either coal or wood.
10. where you fry the food very quickly on high heat in an oiled pan.
14. uses water vapor or moist heat accompanied by the correct degrees of temperature and pressure.
15. cooked quickly by rays of heat from a grill.

1. where the liquid is heated to a boiling point and the heat is then lowered until the liquid is bubbling evenly and rapidly.
2. the food is sauted or seared first, and then simmered in liquid for a long period of time until tender.
3. cooking chicken and other foods using a pressure fryer and condiments.
6. where you part-cook the food and then it is immediately submerged in ice old water to stop the cooking process.
7. where foods cooked in a liquid are simmered.
11. the food is sauted or seared first, then cooked in liquid, but normally uses smaller ingredients such as chopped meat or vegetables.
12. where food is cooked in very little oil or fat until it turns tender. Usually done in a pan and the food is cooked over medium to high heat.
13. cooking starches in dry heat in the oven.