A dry heat method that cooks food rapidly in a small amount of fat over medium high heat.
What is Saute?
100
Liquid is heated to 212 degrees and maintains rigorous, rolling bubbles such as when making pasta.
What is boiling?
100
Food is sautéed in hot oil to brown and then partially covered with liquid and cooked at a low temperature for several hours.
What is braising?
100
Food is held above boiling liquid.
What is suspension?
100
When cooking foods with this method, the food should be dry and placed in a preheated pan with just a little bit of oil.
What is saute?
200
An Asian style of cooking that uses quick, dry heat to cook food over high heat, with a little fat and stirred quickly.
What is Stir-Fry?
200
Putting foods in boiling water for a short time as an important step prior to vegetables being frozen or used in other dishes.
What is blanching?
200
Small pieces of meat and/or vegetables are often first sautéed to brown and then fully submerged in liquid and slowly cooked until they become fork tender.
What is stewing?
200
Food is completely covered in hot liquid.
What is submersion?
200
When using this cooking method a preheated non-stick pan is best with a moderate amount of fat and working in small batches so you don't over-crowd the pan.
What is pan-frying?
300
A dry cooking method that uses the oven to cook tender cuts of meat or root vegetables in an uncovered pan starting at a high temperature and then turned down to cook for an hour or more.
What is roasting?
300
Food is suspended in a basket above a pan of boiling water with a tight fitting lid and the steam cooks the food.
What is steaming?
300
Which combination cooking method partially submerged the food in liquid?
What is braising?
300
Browning of sugars (carbohydrates) in food.
What is caramelization?
300
This cooking method is the first step before simmering, but keep the lid on the magic will happen faster.
What is boiling?
400
A dry heat method where food is cooked in an uncovered pan in a moderate amount of fat and medium heat.
What is pan-frying?
400
To cook food in a liquid at temperatures just below boiling where air bubbles rise slowly and just barely break the surface
What is simmering?
400
What combination cooking method fully submerges food in liquid?
What is stewing?
400
A flavorful liquid made by gently simmering bones and or vegetables.
What is stock?
400
Use large, less tender cuts of meat and poultry for this cooking method, but brown the meat first, then cook it low and slow in a little or a lot of liquid.
What are combination cooking methods?
500
A quick dry cooking method that uses high heat from a source above food and browns the food on top.
What is broiling?
500
To cook food submerged in liquid that is at a temperature between 160 - 180 degrees such as eggs or pears.
What is poaching?
500
What are the best type of meat cuts to use for braising and stewing?
What are less tender cuts?
500
To coat wet or moist foods with a dry ingredient prior to cooking such as in pan frying a piece of fish.
What is dredge?
500
For this combination cooking method, choose less tender cuts of meat or poultry and after browning, partially cover it with seasoned liquid and a tightly fitting lid and cook and low and slow.