Getting Heated
The temperature that pork should be cooked to in order to insure doneness.
145 degrees Fahrenheit
Meat from a pig.
Pork
A form of cooking that involves cooking food on a rack over a heat source such as charcoal or gas flames.
A cooking method in which food is covered in hot fat like oil, done in a frying pan.
Deep Fat Frying
Methods for cooking food with, or in, any type of liquid (moisture)- whether it's steam, water, stock, wine, or something else.
Moist Heat
Meat from a cow.
Beef
A cooking method where food is cooked in an uncovered pan using dry heat cooking it evenly on all sides typically in an oven.
Roasting
A cooking technique used for thin steaks, thin chops, and fish fillets. Meat is cooked in a frying pan on top of the stove with no added fat or liquid.
Pan Broiling
Methods that utilize air or fat. These are broiling, roasting, grilling, baking, sautéing, caramelization, and browning of the food.
Dry Heat
Meat from a sheep.
Mutton
Cooking by exposing food to direct radiant heat, either on a grill over live coals or below a burner in the oven. You must turn meat in this process because it only cooks on one side at a time.
Broiling
Similar to panfrying except that the food is stirred almost continuously. Cooking is done with high heat, using small or thin pieces of meat. Often used for Asian cuisine.
Stir Frying
The temperature that chicken should be cooked in order to ensure doneness.
165 degrees Fahrenheit
Meat from a deer.
Venison
A combination-cooking method that uses both wet and dry heats; typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid to add flavor.
Braising
Meat that is partially boiled in liquid before cooking by another method.
Parboiled