Cooking Techniques

1. Hot dry air used to cook a food item
2. Cook in a liquid at boiling point
4. Cook directly above heat source
6. Cooking food rapidly inside a sealed vessel using high steam pressure
9. Cook in a moderate amount of oil or fat
11. To cook in a close environment with steam
12. Partially cook by boiling and immediately cooling
15. Sear in fat, then simmer in liquid in a covers pot
16. Cooking small pieces of food very quickly over high heat in a pan with a small amount of oil
17. Flavoring and cooking food by exposing it to smoke from burning wood or aromatic materials

1. Cook directly under a heat source
3. Cook just below the boiling point
5. Completely summered in fat or oil
7. Cooking small pieces of food, completely covered
8. Cooking food in a vacuum-sealed pouch submerged in a precisely regulated water bath
9. Cook in liquid at a temperature just below simmering
10. Cooking food slowly over indirect heat or smoke
11. Briefly cook at high temperature to create a golden brown crust
13. Cooking whole or large pieces of food, using dry heat in an oven
14. Cook small amounts of fat on moderate heat