Cooking Methods

1. uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot stones.
2. the cooking of meat or vegetables by heating them slowly with oil and moisture in a tightly sealed vessel
3. slowly simmer food in liquid until it is cooked
4. a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side.
6. scalding vegetables in boiling water or steam for a short time
7. dish of meat, poultry, or fish, usually with vegetables, cooked in liquid in a closed vessel over low heat
9. method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat
10. form of frying food characterized by the use of minimal cooking oil or fat

1. rapid phase transition from liquid to gas or vapor
2. the upper heating element in your oven, applying high temps to the top of dishes for fast flavor
5. dry heat where hot air covers the food, cooking it evenly on all sides
7. preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water and above poaching temperature
8. food is submerged in hot fat, traditionally lard but today most commonly oil,
9. a method of cooking that requires moist heat