Cooking methods (dry versus moist)

A high heat cooking method where the heat source is above the food.

• Boil
• Broil
• Bake
• Roast

To cook food at a temperature with rapid bubbles at 100°C or 212° F

• Simmer
• Boil
• Poach
• Double boil

To cook by immersing briefly in boiling water for 1-4 min and then shock in an ice bath

• Boil
• Simmer
• Blanch
• Poach

To cook over (not in) boiling water

• Steam
• Boil
• Blanch
• Simmer

To cook over relatively high heat in a small amount of fat

• Fry
• Saute
• Bake
• Sear

Browning of natural sugar, a slow cooking process, resulting in nutty flavor & brown color.

• Fry
• sear
• saute
• caramelize

To cook an item until it softens and releases moisture, but does not brown

• sweat
• saute
• stirfry
• braise

panfrying, deep frying, grilling, broiling, and roasting are all examples of the ___ method

• dry heat
• moist heat
• combination
• braising

poaching, simmering, and boiling are all examples of ___method

• dry heat
• moist heat
• combination
• braising

What is the dry heat cooking method?

• Food is cooked uncovered without adding any liquid or fat or cooked in dry heat in an oven

• Food is cooked using a hot liquid, steam, or a combination of both.

• Food cooked in fat