Cooking Methods

4. Heat Uses oil, fat, radiation, or metal to transfer heat
6. Cooks food in a liquid at lower temperatures
7. Cooks food by surrounding it with steam vapor.
9. Combines browning and simmering
10. Fry Cooks food over high heat using fat while stirring constantly in a wok
11. Frying Cooks food in hot fat that fully covers the item
14. Quickly cooks food in a small amount of hot fat over high heat
15. Combines dry and moist heat cooking methods.
16. Temperature of 212 degrees F
18. Cooks food by surrounding it with hot air

1. Smaller pieces of meat are blanched or browned, then cooked in liquid that covers the main items
2. Cooks food in an oven with added moisture
3. Cooks food by using a radiant heat source located above the food
5. Cooks food in liquid temperature just below boiling
8. Cooks food with radiation from a heat source below the food
10. Temperature between 158 to 200 degrees F
12. Fry Cooks food in enough hot fat to cover it halfway
13. Heat Uses liquid to create the heat to cook food
16. Cooks food by using a radiant heat source located above the food
17. Poaching Combines poaching and steaming