Food that is cooked by submerging in liquid (water) that has been heated above 100 degrees Celsius.

Food is submerged completely in liquid (water, stock) just below boiling point and there is no visible movement of the liquid when cooking is in progress

Food is cooked by the heat of the steam surrounding the food. The food is suspended above a boiling liquid and the steam rises to move around the food. The steam should be contained within the vessel.

Food is covered with liquid and cooked slowly. It is a long process, giving a concentrated colour and flavour to the food and sauce.

Food is cooked slowly in a liquid in a form-lidded heatproof vessel. The ingredients are cut into large pieces and the liquid half-covers the meat during cooking.

Food is cooked in an oven and basted during the cooking process, ensuring it stays moist.

Food is subjected to dry heat in an oven, which converts the water content of the food into the steam; this in turn bakes the food.

Good is cooked by radiated heat directed from above or below the food. The source of heat can be electric, gas or charcoal.

What is shallow-frying?

Involves cooking food in a small amount of fat in a pan.

Food is cooking by fully immersing it in extremely hot fat or oil.

Involved adding ingredients to a heated pan and stirring or tossing them continually while cooking at a high heat.

A dry-heat cooking method whereby food is semi-submerged in hot oil in a pan or stovetop.

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Cookery terms

Question	Answer
What is boiling?	Food that is cooked by submerging in liquid (water) that has been heated above 100 degrees Celsius.
What is poaching?	Food is submerged completely in liquid (water, stock) just below boiling point and there is no visible movement of the liquid when cooking is in progress
What is steaming?	Food is cooked by the heat of the steam surrounding the food. The food is suspended above a boiling liquid and the steam rises to move around the food. The steam should be contained within the vessel.
What is stewing?	Food is covered with liquid and cooked slowly. It is a long process, giving a concentrated colour and flavour to the food and sauce.
What is braising?	Food is cooked slowly in a liquid in a form-lidded heatproof vessel. The ingredients are cut into large pieces and the liquid half-covers the meat during cooking.
What is roasting?	Food is cooked in an oven and basted during the cooking process, ensuring it stays moist.
What is baking?	Food is subjected to dry heat in an oven, which converts the water content of the food into the steam; this in turn bakes the food.
What is grilling?	Good is cooked by radiated heat directed from above or below the food. The source of heat can be electric, gas or charcoal.
What is shallow-frying?	Involves cooking food in a small amount of fat in a pan.
What is deep-frying?	Food is cooking by fully immersing it in extremely hot fat or oil.
What is stir-frying?	Involved adding ingredients to a heated pan and stirring or tossing them continually while cooking at a high heat.
What is pan-frying?	A dry-heat cooking method whereby food is semi-submerged in hot oil in a pan or stovetop.

Created by: Piperkempton

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