Cooking Methods

Moist Cooking

100

Immersing food in liquid that is rapidly moving

to boil

200

liquid at 185-200*F

Simmering

300

vacuum packed food cooked at a low, steady temperature for a longer time period.

Sous Vide

400

steam from boiling water below the food cooks the food, preserving the color and nutrients in the foods.  

Steaming

500

gently cook food in slow simmering liquid.

to Poach

Dry Cooking

100

quickly cook food in a small amount of hot fat at a high temperature.

Saute

200

cooking food directly over a source of dry heat

Grill

300

dough or batter cooked in dry heat

Baking

400

cooking something in a pan on very high heat to create carmelization

Searing

500

hot air, radiant heat or a small amount of fat with no liquid or steam

Dry Heat Cooking Method

Combination Cooking

100

both dry heat and moist heat cooking is involved

combination heat cooking method

200

searing your meat to create carmelization, then slowly cooking it in flavorful liquid.

Braising

300

a thick, hearty soup-like dish with meat, veggies and legumes cooked slowly in a flavorful liquid.

Stewing

400

when 2 things are added together

Combination

500

if I were to vacuum seal a steak and cook it slowly at a low temp in water, then remove it and caramelize the outside of it- which cooking methods am I using a combination of? 

Sous Vide and Searing

Foods

100

green beans boiled for 1 minute then put into ice water

Blanching

200

pouring strawberry sauce on a deep fried churro

adding a Flavor

300

mozzarella sticks cooked in the traditional way

frying

400

cooked onions but they're still translucent white

sweating

500

adding wine to the same pan I just seared my steak in

Deglazing

Methods

100

cooking method used to de-skin tomatoes and peaches

Blanching

200

pulling sugars to the surface to create a crust

caramelization

300

hearty meat and veggies dish

Stew

400

meat and veggies cooked in dry heat (no liquid)

Roasting

500

Ways that we cook foods

Cooking Methods