Cooking Methods

What is stewing?

• A moist-heat cooking method that is gentler than boiling and good for delicate foods such as vegetables, fish, and seafood

• A combination cooking method achieved by using a dry-heat cooking method to sear small pieces of food, which are then cooked using a moist-heat cooking method until tender

• A dry-heat cooking method in which the direct heat source is located below the food

• An aggressive moist-heat cooking method using hotter temperatures than both poaching and simmering

What is broiling?

• Cooking food in liquid at a moderate temperature between 160 F and 180 F

• A dry-heat cooking method performed in the oven using a direct heat source located above the food

• Dry-heat method to sear small pieces of food, which are then cooked using a moist-heat method until tender

• A dry-heat cooking method in which the direct heat source is located below the food

What is roasting?

• A dry-heat cooking method that cooks foods quickly, in a small amount of fat, over high heat

• A combination cooking method achieved by using a dry-heat cooking method to sear small pieces of food, which are then cooked using a moist-heat cooking method until tender

• A dry-heat cooking method performed with food in an uncovered pan in a preheated oven at temperatures between 300 F and 425 F - involved foods with solid structures prior to cooking

• An aggressive moist-heat cooking method using hotter temperatures than both poaching and simmering

What is grilling?

• A dry-heat cooking method that cooks food by submerging it in hot oil

• A dry-heat cooking method similar to sautéing, but performed at a much lower temperature

• A dry-heat cooking method in which the direct heat source is located below the food

• A combination cooking method in which food is vacuum sealed in an airtight plastic bag and then placed in a water bath to heat the food thoroughly

What is sous vide cooking?

• Cooking food in liquid at a moderate temperature between 160 F and 180 F

• A dry-heat cooking method similar to sautéing, but performed at a much lower temperature

• Dry-heat method to sear small pieces of food, which are then cooked using a moist-heat method until tender

• A combination cooking method in which food is vacuum sealed in an airtight plastic bag and then placed in a water bath to heat the food thoroughly

What is braising?

• A combination cooking method achieved by using a dry-heat cooking method to sear the food, followed by a moist-heat cooking method

• A dry-heat cooking method performed in the oven using a direct heat source located above the food

• A dry-heat cooking method that cooks food by submerging it in hot oil

• A dry-heat cooking method very similar to sautéing, but using more fat

What is pressure cooking?

• A dry-heat cooking method that cooks foods quickly, in a small amount of fat, over high heat

• A moist-heat cooking method that uses a specialized pot that uses steam and pressure to increase the temperatures above the boiling point

• A dry-heat cooking method performed with food in an uncovered pan in a preheated oven at temperatures between 300 F and 425 F - involved foods with solid structures prior to cooking

• An aggressive moist-heat cooking method using hotter temperatures than both poaching and simmering

What is baking?

• Cooking food in liquid at a moderate temperature between 160 F and 180 F

• A dry-heat cooking method performed in the oven using a direct heat source located above the food

• Dry-heat method to sear small pieces of food, which are then cooked using a moist-heat method until tender

• A dry-heat cooking method performed in an oven at temperatures between 300 F and 425 F - involves foods with less solid structures prior to cooking

What is stir-frying?

• A dry-heat cooking method similar to sautéing, but performed with very high heat source and requiring the food to be tossed constantly

• A dry-heat cooking method performed in the oven using a direct heat source located above the food

• Dry-heat method to sear small pieces of food, which are then cooked using a moist-heat method until tender

• A dry-heat cooking method in which the direct heat source is located below the food

What is boiling?

• An aggressive moist-heat cooking method using hotter temperatures than both poaching and simmering

• A dry-heat cooking method similar to sautéing, but performed at a much lower temperature

• A dry-heat cooking method in which the direct heat source is located below the food

• A combination cooking method in which food is vacuum sealed in an airtight plastic bag and then placed in a water bath to heat the food thoroughly