Food Preparation Terms and Timing

Cooked by dry heat in an oven

• Baked

• Broiled

• Roasted

• Smoked

Cooked in boiling Liquid

• Poached

• Simmer

• Boiled

• Steam

Browned in a small amount of fat, then cooked slowly in a small amount of liquid.

• Boiled

• Poached

• Stewed

• Braised

Cooked by direct heat from above.

• Grilled

• Broiled

• Fried

• Smoked

Cooked in fat.

• Braised

• Deep - Fried

• Fried

• Boiled

Cooked in enough fat to cover the food.

• Deep - Fried

• Fried

• Braised

• Boiled

Cooked on a grid over direct heat, usually hot coals.

• Broiled

• Smoked

• Roasted

• Grilled

Cooked in enough simmering liquid to cover the food. A liquid is simmmering when it is just below the boiling point.

• Poached

• Simmer

• Boiled

• Steam

Cooked uncovered without water added, usually in the oven, by dry heat.

• Baked

• Broiled

• Roasted

• Smoked

Browned or cooked in a small amount of hot fat.

• Braised

• Deep - Fried

• Fried

• Sauteed