Cutting and Cooking Methods

Front

Dry heat cooking method where the heat source is below the food.

Back

Grill

Front

Dry heat cooking method for cookies, cakes, casseroles, etc. In the oven.

Back

Bake

Front

Frying method where hot oil comes 1/2 way up the sides of the food being cooked. Normally for larger pieces of meat.

Back

Pan-Fry

Front

Frying method using small amount oil, medium heat, stirring. Common for vegetables.

Back

Saute

Front

Moist heat cooking where the liquid is just below boiling but small bubbles remain.

Back

Simmer

Front

Moist heat cooking where the food is cooking above liquid in the steam.

Back

Steam

Front

Dry heat cooking method where the heat source is above the food (in the oven). Commonly used to brown cheese or other items quickly at the top of a dish.

Back

Broil

Front

To cut a food into large, thin pieces- such as a cucumber or loaf of bread.

Back

Slice

Front

Cutting food into small square pieces. 1/2 inch to 1 inch on each side. Commonly done with bread for fondue.

Back

Cube

Front

Cutting food into small square pieces. 1/8-1/4 of an inch on each side. Think of the size for putting items in a soup or omlet.

Back

Dice