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)
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Boil
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to cook a liquid to bubbling or agitating rapidly. Water, at sea level, boils at 212º F(100º C) |
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Simmer
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to cook a liquid to a very gentle bubbling. Approximately 185º F to 205º F (85º C to 96º C) |
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Poach
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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) |
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Blanch
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to cook an item briefly, most commonly in water, but sometimes by other liquids (i.e., French fries in fat) |
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Steam
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to cook foods by exposing directly to steam.
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Braise
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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.
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Roast
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to cook foods by surrounding them by, hot, dry air. |
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Bake
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similar to roasting but usually pertains to vegetables, fish, bread, and pastries. |
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Broil
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to cook by means of radiant heat from above. |
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Grill
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an underneath cooking method on an open grid. |
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Griddle
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an underneath cooking method on a solid cooking surface with small amounts of fat. |
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Pan-Broil
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an underneath cooking method using uncovered pan without fat. |
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Saute
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to cook quickly with high heat in a small amount of fat. |
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Pan-Fry
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to cook over moderate heat in a moderate amount of fat. |
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Deep-Fry
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to cook food submerged in hot fat. |
Other applicable terms:
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Deglaze
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adding and swirling liquid in pan to loosen food particles that remain on pan. |
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Reduce or Reduction
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to cook by simmering or boiling to decrease the quantity of liquid and concentrating flavor. |
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Sear
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to brown a food’s surface quickly at high temperature. |
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Stew
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to simmer food in a small amount of liquid that is in turn, served with food as a sauce. |
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Sweat
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to cook in fat without browning. |
