Basic cooking methods explained:

BAKE: To cook foods by surrounding them with hot, dry air. Similar to roast, but the term bake usually applies to bread, pastries, vegetables, and fish.
BARBEQUE: To cook with dry heat created by the burning of hardwood or by hot coals. Also to cook over hot coals or grill, often with a seasoned marinade or basing sauce.
BLANCH: To cook an item partially and very briefly in boiling water or hot fat.
BOIL: To cook in water or other liquid that is bubbling rapidly about 212 degrees
BRAISE: To cook with radiant heat from above.
DEEP FRY: To cook submerged in hot fat.
DEGLAZE: To swirl a liquid in sauté pan, to dissolve cooked particles of food remaining on the bottom.
GLAZE: To give shine to the surface of food by applying a sauce, sugar, or icing, and / browning or melting under a broiler or in an oven
DRY HEAT COOKING METHOD: Methods in which heat is conducted to foods without the use of moisture. GRIDDLE: To cook on a flat, solid cooking surface called a griddle.
GRILL: To cook on an open grid over a heat source.
MOIST HEAT METHODS: Methods in which heat is conducted to foods by water or other liquids or by steam.
PAN BROIL: To cook uncovered without fat at a high heat temperature
PAN FRY: To cook in a moderate amount of fat in an uncovered pan.
(EN PAPILLOTE) Wrapped in paper or foil for cooking to enclosed food is steamed on its moisture.
PAR BOIL: To cook partially in boiling water or simmering liquid.
POACH: To cook gently in water or liquid that is hot but not bubbling, from 160F degrees to 180F.
Roast: To cook foods by surrounding them with hot, dry air in an oven or on a spit in front of an open fire.
SAUTE: To cook quickly in a small amount of fat, usually while mixing or tossing the foods by occasionally flipping the pan.
SEAR: To brown the surface of food quickly at a high temperature.
SIMMER: To cook in water or liquid that is bubbling gently, 185 – 205 degrees F
STEAM: To cook with direct contact with steam.
STEW: To simmer or braise a food or foods in a small amount of liquid, that is served with food as a sauce.
STIR FRY: To cook quickly in a small of fat by tossing cut – up foods in a wok or pan with spatulas or spoons or similar implements.
SWEAT: To cook slowly in fat without browning, sometimes under a cover.

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