Cutting and Cooking Methods

Dry heat cooking method where the heat source is below the food.

• Saute

• Grill

• Bake

• Pan-Fry

Dry heat cooking method for cookies, cakes, casseroles, etc. In the oven.

• Saute

• Grill

• Bake

• Pan-Fry

Frying method where hot oil comes 1/2 way up the sides of the food being cooked. Normally fo rlarger pieces of meat.

• Saute

• Grill

• Bake

• Pan-Fry

Frying method using small amount oil, medium heat, stirring. Common for vegetables.

• Saute

• Grill

• Bake

• Pan-Fry

Moist heat cooking where the liquid is just below boiling but small bubbles remain.

• Boil

• Simmer

• Broil

• Steam

Moist heat cooking where the food is cooking above liquid in the steam.

• Boil

• Simmer

• Broil

• Steam

Dry heat cooking method where the heat source is above the food (in the oven). Commonly used to brown cheese or other items quickly at the top of a dish.

• Boil

• Simmer

• Broil

• Steam

To cut a food into large, thin pieces- such as a cucumber or loaf of bread.

• Cube

• Dice

• Mince

• Slice

Cutting food into small square pieces. 1/2 inch to 1 inch on each side. Commonly done with bread for fondue.

• Cube

• Dice

• Mince

• Slice

Cutting food into small square pieces. 1/8-1/4 of an inch on each side. Think of the size for putting items in a soup or omlet.

• Cube

• Dice

• Mince

• Slice