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Boil/stew
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Braise
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Cooking methods

TermDefinition
Boil/stew Moist method- Cook in water or liquid in which rolling bubbles have formed.
Braise Moist method- Cook in a small amount of liquid in a tightly covered pan over loss heat
Microwave Moist method- Cook in microwave oven.
Simmer Moist heat- Cook in liquid just below the boiling point.
Steam Moist heat- cook in steam, with or without pressure.
Bake/roast Dry heat- cook in an oven in a covered or uncovered container.
Broil Dry heat- cook uncovered by direct heat.
Deep-fry Dry heat- cook in a large amount of hot fat.
Grill Dry heat- Roast slowly over calls or another intense heat source
Panbroil Dry heat- Cook uncovered in a fry pan, pouring fat off as it accumulates
Panfry Dry heat- cook In a small amount of fat
Stir-fry Dry heat- cook foods quickly in a small amount of fat a high temperatures
Created by: Chloe.williams
 

 



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