Cooking Methods

Moist / Dry / Fry/ Combo

100

Grilling

Dry Cooking

200

Stir Fry

Fry Cooking

300

Steam Cooking

Moist

400

Braise / Stewing

Combination

500

Deep Frying

Fry Cooking

Moist

100

Cooking Technique in which you bring a liquid to 212F

Boiling

200

A long slow cooking technique that can make tough meats more tender.

Braising

300

Parboiling

To partially cook food

400

To cook food in a liquid between 150F-185F

Poaching

500

When the liquid to the bottom of the pan is heated and rises to the top. "The boiling method, The movement of the water"

Convection movement

Dry

100

To quickly brown food at the start of the cooking process

to Sear

200

Food that are cooked completely submerged in heated fat or oil

Deep Frying

300

To cook food quickly in a little fat while stirring or tossing 

Stir fry

400

The cooking style in which fat covers about 1/2 -3/4 of the food

Pan Frying

500

To cook the food in the melted fat

Dry frying

Cooking Techniques

100

To use both moist and dry cooking techniques

Combination Cooking

200

When proteins in food change from a liquid to a semi solid state to a drier solid state.

Coagulate

300

The process of cooking sugar to high temperatures, producing aromas and changing the color of the sugar

Carmelizations

400

To use liquid instead of oil for heat energy needed to cook food

Moist Cooking

500

Moisture that escapes into the air

Evaporates

How Heat Alters Food

100

This type of moist cooking method keeps nutritive value

Steaming

200

Boiling tough foods at higher temperatures for a shorter period of time to save time and money.

Pressure cooking

300

To cook food on low heat for a long period of time

slow cooking

400

Which methods tenderizes tough cuts of meat?

Moist methods

500

This method of cooking is used for flour mixtures, fruits and vegetables.

Baking