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Cooking Methods

TermDefinition
Boil/Stew Moist, to cook in water or liquid in which rolling bubbles have formed
Braise Moist, to cook in a small amount of liquid in a tightly covered pan over low heat
Microwave Moist, to cook in a microwave oven
Simmer Moist, to cook in liquid just below the boiling point
Steam Moist, to cook in steam, with or without pressure
Bake/Roast Dry, to cook in an oven in a covered or uncovered container
Broil Dry, to cook uncovered in direct heat
Deep-fry Dry, to cook in a large amount of hot fat
Grill Dry, to roast slowly over coals or another intense heat source
Panbroil Dry, to cook uncovered in a fry pan, pouring fat off as it accumulates
Panfry Dry, to cook in a small amount of fat
Stir-fry Dry, to cook foods quickly in a small amount of fat at a high temperature
Created by: Jazzy114
 

 



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