Dry Heat Methods
Cooking in an oven with dry, hot air.
What is baking?
Cooking food in hot liquid, 212F, having bubbles that rise to and break on the surface of the liquid.
What is boiling?
Cooking food by completely immersing in hot fat; also known as "french frying.
"What is deep-frying?
To turn on an appliance or oven to a desired temperature about 5-10 minutes before the food is to be placed in it.
What is preheating?
Cooking uncovered under a direct heat source
What is broiling?
Cooking large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan.
What is braising?
Cooking food in a small amount of hot fat.
What is frying?
Broiling over hot coals or on a griddle.
What is grilling?
Cooking food in a microwave oven using little or no liquid.
What is microwaving?
To lightly brown or cook food in a small amount of hot fat; also called pan-frying.
What is saute?
Cooking meat, fish, or poultry uncovered un an oven with dry, hot air.
What is roasting?
Cooking food in liquid that is just below the boiling point.
What is simmering?
Cooking small pieces of food quickly over high heat in a small amount of fat while stirring constantly.
What is stir frying?
Roasting slowly on a rack or spit over hot coals or some other direct heat source and basting with a spicy sauce.
What is barbecuing?
Cooking food in a pan using vapor produced by a boiling liquid.
What is steaming?