Cooking Methods Study Guide

A rapid cooking method that uses high heat from a source located above the food.

• Grill

• Simmer

• Broil

• Poach

A dry-heat method when food is cooked on a grill rack above the heat source.

• Broil

• Saute

• Steam

• Grilling

Technique that cooks food by surrounding it with hot, dry air in the oven.

• Saute

• Searing

• Roasting

• Sous Vide

Technique that cooks food by surrounding it with hot, dry air in the oven; as the outer layers of the food become heated, the food's natural juices turn to steam and are absorbed into the food. Food can be cooked covered or uncovered, depending on the recipe.

• Parcook

• Stir-fry

• Bake

• Combination method

Cooking a food item on a hot, flat surface

• Grill

• Broil

• Sear

• Griddle

To quickly brown the surface of an item, such as meat, over direct heat.

Like sauté, this is a quick-cooking, dry-heat method, in which food is cooked over a very high heat, generally in a wok with little fat, and stirred quickly. In this Asian style of cooking, the items to be ______, usually meats and fresh vegetables, are cut into bite-sized pieces, and the sauce is usually created in the same pan.

To cook food in oil over less intense heat than that used for sautéing or stir-frying. For ______ many recipes call for coating the food with batter, seasoned flour, or breading first. The hot oil seals the food's coated surface and locks the natural juices inside, instead of releasing them. The oil covers about half of the product.

Method of cooking in which a food item is breaded or coated with batter, immersed (completely covered) in hot fat, and fried until it is done. The outside of the food item develops a crispy coating, while the inside stays moist and tender.

• Deep fry

• Pan-fry

• Saute

• Stir-fry

A mixture of the primary dry ingredient (wheat flour, all-purpose flour, corn meal, rice flour), the liquid (beer, milk, wine, water), and a binder (generally egg), which helps the mixture adhere to a product.