To quickly cook food directly under a heat source.

Food cooked in fat

To cook food in water that has reached its highest possible temperature of 212°F.

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

Using radiation and waves of energy that move water and fat molecules in order to cook foods.

Food is completely covered in oil or fat to be cooked

To cook food in water that has reached its highest possible temperature of 212°F.

To quickly cook food directly under a heat source.

Food cooked quickly above a heat source in a skillet or on a metal grate over a fire.

Cooking food by hot air in an oven.

To quickly cook food directly under a heat source.

Foods cooked by vapors from boiling water.

Food that cooked by hot air, uncovered, usually in an oven. Similar to baking, but used to cook meats and vegetables.

To cook food in water that has reached its highest possible temperature of 212°F.

Food cooked quickly above a heat source in a skillet or on a metal grate.

Food cooked in fat

Food cooked in an ungreased skillet

Cooking food by hot air in an oven.

Food is completely covered in oil or fat to be cooked

Cooking food quickly in a hot pan with little fat.

Foods cooked by vapors from boiling water.

Food is fried in a small amount of oil at a high temperature, then covered for the last few minutes to steam the food.

Food cooked in an ungreased skillet

Cooking food by hot air in an oven.

dry heat methods

moist heat methods

combination methods

all of the above

dry heat method

moist heat method

combination method

dry heat method

moist heat method

combination method