COOKING METHODS

Is a method of transferring heat by direct contact. Heated molecules pass their heat to neighboring molecules

• Radiation

• Convection

• Conduction

Is the movement of molecules through air or liquid.

• Radiation

• Convection

• Conduction

Heat is transcribed as energy waves. Unlike convection, which relies on rising heat, radiant heat flows in every direction equally from the source.

• Radiation

• Convection

• Conduction

It's a moist heat cooking where you bring a liquid like water or stock to the boiling point and keep it at that temperature while the food is cooking.

• Boiling

• Simmering

• Poaching

Whole or large pieces of food are cooked in a small amount of liquid at temperatures just below simmering

• Boiling

• Simmering

• Poaching

To cook food in a liquid at temperatures just below the boiling point (1850F to 2100F).

• Boiling

• Simmering

• Poaching

It is a method of cooking food over, but not in, boiling water. The food is placed in a perforated steamer basket that fits inside a pan.

• Braising

• Steaming

• Stewing

A huge slice of food, usually a much less tender slice of meat or poultry, is placed in a small amount of liquid in a Dutch oven or a saucepan with a tight lid.

• Braising

• Steaming

• Stewing

To cover small pieces of food complete with a liquid and simmer in a covered pan. This method is often used for less tender cuts of meat and poultry, fish, and fruit.

• Braising

• Steaming

• Stewing

It is use dry heat in a closed environment, usually an oven

• Roasting

• Baking

• Broiling