Specific Cooking Methods

1. Cooking food over high heat until the surface of the food turns brown, but the interior of the food is uncooked.
6. Cooking food via radiation by placing it on a rack over a flame or heat source.
7. Cooking food rapidly in a small amount of fat over relatively high heat.
8. Cook small pieces of food with a sear and then completely cover them with liquid for the remaining cooking time.
9. Cooking food partially by boiling.
12. Cooking vegetables in a small amount of fat, uncovered until moisture is released and food is softened.
13. Cooking food in fat that comes halfway up its side; cooked at a little lower temperature than sautéing; food must be flipped once.
14. Food is briefly cooked in boiling water and then submerged into ice water to immediately stop the cooking process.
15. Cooking food via radiation by placing it on a rack under a direct flame or heat source.
16. Cooking food completely covered in hot fat.

2. Cooking food with a little fat in a closed area, like an oven; gives food a well-browned exterior and a moist interior.
3. Cooking food in liquid that has been brought to and maintained at 212 F. The bubbles are big and create a lot of movement.
4. Cooking food slowly and steadily in a liquid heated from 185-200 F, just below boiling point. The bubbles are small, few and often appear on the edges of the pot.
5. Cooking food with hot air in a closed area, like an oven
8. Cooking food in a small amount of fat at high heat while constantly moving the food (usually in a wok); like sautéing, but with higher heat; food doesn’t get cooked all the way through.
9. Cooking food gently in a liquid between 150-185 F.
10. Cooking food with moist, hot air by placing the food above, but not in boiling water
11. Cook large, tough cuts of meat with a sear and then finish cooking in the oven or on the stove for a long time with liquid that comes halfway up the food item.