Cooking Techniques and Terms

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Baking

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A cooking method using prolonged dry heat, usually in an oven.

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Blanching

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A cooking process where food is scalded in boiling water, removed after a brief time, and then plunged into iced water.

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Boiling

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Cooking food by immersing it in water at 100°C (212°F).

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Braising

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A combination cooking method using both moist and dry heat.

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Deep-frying

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Cooking food by submerging it in hot fat or oil.

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Grilling

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Cooking food on a grill over direct heat.

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Poaching

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Cooking food gently in water or broth at a low temperature.

(93-95 degrees)

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Roasting

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Cooking food using dry heat in an oven or over an open flame.

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Shallow-frying

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Cooking food in a small amount of oil or fat.

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Sous Vide

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A method of cooking food slowly in a vacuum-sealed bag in a water bath.