Cooking Methods

Cooking food in hot liquid, steam, or a combination of the two.

• Dry heat cooking
• Moist heat cooking
• Deep-fat fying
• Radiation

Cooking food uncovered without added liquid or fat.

• dry heat cooking
• moist heat cooking
• reduction
• braising

The movement of molecules through air or liquid.

• Condution
• Radiation
• Convection
• Steaming

The method of transferring heat by direct contact.

• Conduction
• Convection
• Radiation
• Frying

Heat transfer as waves of energy.

• Conduction
• Convection
• Radiation
• Microwaving

The cooking method that results in the greatest loss of nutrients.

• poaching
• pressure-cooking
• braising
• boiling

This method is gentler than boiling but still results in loss of water-soluble vitamins.

• boiling
• braising
• simmering
• steaming

A gentle cooking method in which large pieces of food are cooking in a small amount of liquid just below simmering.

• boiling
• simmering
• poaching
• steaming

Cooking food over, but not in, boiling water.

• boiling
• simmering
• poaching
• steaming

A cooking method that allows food to cook in 1/3 or less of the time usually needed.

• frying
• stewing
• pressure-cooking
• microwaving