EXCELLENT FOR COOKING SMALLER PIECES OF FOOD COOKED ON GRILL ABOVE THE HEAT SOURCE
grilling
Rapid cooking method that uses high heat from a source located above the food
broiling
cook food by surrounding the items with hot, dry air in the oven, usuallly beef and pork
roast
A form of grilling that is basted repeatedly with a sauce during grilling
barbeque
Cooking food in oven without liquid usually bread, fish, chicken cookies and pies
bake
Cook foods rapidly in small amount of fat over relatively high heat
saute
Usually meats and fresh vegetables cut into bite sized pieces, cooked in a small amount of fat and stirred constantly with a spoon or spatula during cooking
stir fry
Foods coated with batter or breading and then cooked in oil over less intense heat
pan fry
Also called French frying, food is battered or breaded and completely covered in fat and fried until done
deep fat frying
foods cooked by using a combination of steam and a liquid bath, best suited for foods that are portioned sized
shallow poaching
Cook foods in liquid that has reached a temperature of 212
boiling
Food is completely submerged in water that is kept at a contatant temperature between 160 - 180. The surface of the liquid should show some motion but no air bubbles
poaching
For less tender cuts of meat. Food is cooked between temperatures of 185 - 200. Bubbles just gently rise to the surface of the liquid.
simmering
Food is placed in pot of cold water and the liquid is brought to a boil. The food is boiled a short period of time and food is not cooked all the way. Food is rinsed in cold water. Blanching is used to prep vegetables
blanching
Food items are first seared in hot oil then slowly cooked tightly covered in small amount of liquid usually in oven or covered on stovetop
brazing
Main food item is first cut into bite size pieces that are blanced or seared then completely covered in liquid and simmered
