Partially cooking by boiling and immediately cooling

Searing food, adding some liquid and covering to create moist heat.

Cooking food directly under a heat source

Cooking with dry heat in a closed environment, usually in an oven

Cooking in liquid (not oil) at boiling point

Cooking food directly above a heat source

Cooking in a flavorful liquid at a temperature just below simmering

Quickly cooking an item in a small amount of hot fat over moderate heat

Small pieces of food being seared, then covered completely with liquid and simmered

Cooking food in a closed environment with steam

Completely submerging food in hot fat or oil

Cooking submerged in water at a temperature just below boiling point.

To beat rapidly to incorporate air

To work sugar and fat together until the mixture is soft and fluffy

To cut food into the smallest possible pieces

Gently cutting down through a mixture and turning over near the surface

Cut fat into flour with a pastry blender or two knives

Work dough by pressing and folding until it becomes elastic and smooth

Mark the DRY HEAT cooking methods

Mark the MOIST HEAT cooking methods

Mark the COMBINATION cooking methods

Mark the MOIST HEAT cooking methods

Mark the DRY HEAT cooking methods