createCooking Methods
There are many methods for cooking. Some of the terms are listed below.
Moist Heat: heat that is conducted by water or other liquid (except fat)
Boil |
to cook a liquid to bubbling or agitating rapidly. Water, at sea level, boils at 212º F(100º C) |
Simmer |
to cook a liquid to a very gentle bubbling. Approximately 185º F to 205º F (85º C to 96º C) |
Poach |
to cook in a small amount of liquid that is hot but not actually bubbling. Approximately 160º F to 165º F (71º C to 67ºC) |
Blanch |
to cook an item briefly, most commonly in water, but sometimes by other liquids (i.e., French fries in fat) |
Steam |
to cook foods by exposing directly to steam.
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Braise |
to cook in a small amount of liquid, after browning. The exception would be some vegetables without first browning.
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Dry Heat: heat is conducted to foods without the use of moisture.
| Roast |
to cook foods by surrounding them by, hot, dry air. |
| Bake |
similar to roasting but usually pertains to vegetables, fish, bread, and pastries. |
| Broil |
to cook by means of radiant heat from above. |
| Grill |
an underneath cooking method on an open grid. |
| Griddle |
an underneath cooking method on a solid cooking surface with small amounts of fat. |
| Pan-Broil |
an underneath cooking method using uncovered pan without fat. |
| Saute |
to cook quickly with high heat in a small amount of fat. |
| Pan-Fry |
to cook over moderate heat in a moderate amount of fat. |
| Deep-Fry |
to cook food submerged in hot fat. |
Other applicable terms:
| Deglaze |
adding and swirling liquid in pan to loosen food particles that remain on pan. |
| Reduce or Reduction |
to cook by simmering or boiling to decrease the quantity of liquid and concentrating flavor. |
| Sear |
to brown a food’s surface quickly at high temperature. |
| Stew |
to simmer food in a small amount of liquid that is in turn, served with food as a sauce. |
| Sweat |
to cook in fat without browning. |
