Cooking Methods

4. – Cooking food with dry heat in an oven; used for breads, pastries, casseroles, and desserts.
5. – Similar to baking but often at higher temperatures; used for meats, poultry, and vegetables.
6. – Cooking food with steam from boiling water; preserves nutrients and texture (vegetables, dumplings).
7. – Browning food with dry heat, usually in an oven or toaster (bread, nuts, spices).
10. – Cooking food over an open flame or heated surface; imparts smoky flavor and grill marks.
11. – Similar to braising but with more liquid; ingredients are cut into smaller pieces (soups, chili, stews).
13. – Cooking food in water or broth at 212°F; used for pasta, potatoes, or eggs.
15. – Cooking quickly in a small amount of fat over medium-high heat; used for vegetables and meats.

1. – Gently cooking food in liquid at 160–180°F; ideal for eggs, fish, or fruit.
2. – Using microwave radiation to heat food quickly and efficiently.
3. – Cooking food slowly with flavored smoke; used for meats, cheeses, or vegetables.
8. – Cooking in liquid just below boiling (185–205°F); gentler than boiling, used for soups, stews, and sauces.
9. – Completely immersing food in hot oil; creates a crispy, golden exterior (e.g., French fries, fried chicken).
12. – Cooking food directly under high heat; gives a browned, crisp exterior (like melting cheese or cooking steaks).
14. – Cooking food in a moderate amount of fat in a skillet; often used for cutlets, patties, or pancakes.