PRINCIPLES OF COOKERY

Process of cooking food items by surrounding them with hot, dry air in an oven or on a spit over an open fire.

• Roasting

• Baking

• Barbequing

• Broiling

• Grilling

Process of cooking food items by surrounding them with hot, dry air in an oven.

• Roasting

• Baking

• Barbequing

• Broiling

• Grilling

Refers to cooking on an open grid over a heat source.

• Roasting

• Baking

• Barbequing

• Broiling

• Grilling

Refers to cooking with dry heat created by the burning of hardwood or by hot coals.

• Roasting

• Baking

• Barbequing

• Broiling

• Grilling

Process of cooking food items with radiant heat from above.

• Roasting

• Baking

• Barbequing

• Broiling

• Grilling

Refers to cooking on a flat, solid cooking surface or the surface itself.

• Griddling

• Sautéing

• Pan-frying

• Deep-frying

• Roasting

Refers to cooking food items submerged in hot fat.

• Griddling

• Sautéing

• Pan-frying

• Deep-frying

• Roasting

Refers to cooking food items quickly in a small amount of fat, keeping it in a constant motion by stirring with a utensil or flipping the pan to browns evenly.

• Griddling

• Sautéing

• Pan-frying

• Deep-frying

• Roasting

Cooking uncovered in a sauté pan or skillet with fat and leaving the food relatively undisturbed, except for flipping or turning.

• Griddling

• Sautéing

• Pan-frying

• Deep-frying

• Roasting

Refers to cooking gently in water or another hot liquid but not bubbling.

• Poaching

• Simmering

• Boiling

• Steaming

• Braising