Methods of Cooking

3. cooked quickly by rays of heat from a grill.
4. the food is sauted or seared first, and then simmered in liquid for a long period of time until tender.
6. where the liquid is heated to a boiling point and the heat is then lowered until the liquid is bubbling evenly and rapidly.
7. cooking starches in dry heat in the oven.
8. where you fry the food very quickly on high heat in an oiled pan.
12. cooking food using water or another cooking liquid in a sealed vessel known as a pressure cooker.
13. uses water vapor or moist heat accompanied by the correct degrees of temperature and pressure.
14. 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.

1. the food is sauted or seared first, then cooked in liquid, but normally uses smaller ingredients such as chopped meat or vegetables.
2. where you part-cook the food and then it is immediately submerged in ice old water to stop the cooking process.
5. 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.
7. 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.
9. where your food gets drier and browner on the outside by internal exposure to a temperature of over 500F.
10. where foods cooked in a liquid are simmered.
11. cooking chicken and other foods using a pressure fryer and condiments.