Cooking Techniques and Methods Explained

Front

Stewing

Back

cooking small food pieces in liquid, covered, at low heat

Front

Braising

Back

food, then slow-cooking in small amount of liquid, covered

Front

Boiling

Back

food in rapidly bubbling water at 100°C

Front

Shallow frying

Back

food in a small amount of hot fat, pan-based

Front

Deep frying

Back

food completely in hot oil, crisp texture

Front

Sauté

Back

frying small food pieces in little fat, high heat

Front

Baking

Back

food by dry heat in an oven

Front

Cold food presentation

Back

cold dishes attractively, focus on colour, shape, texture

Front

Stewing vs. Braising

Back

uses more liquid, smaller pieces; braising uses less liquid, larger pieces

Front

Importance of temperature in frying

Back

oil temperature prevents sogginess, ensures crispness