Cooking food (typically tough cuts of meat) with a sear and then in the oven or on the stove for a long time with small amounts of liquid.

Cooking food with the vapor formed from boiling water. The food does not touch the water

Cooking food in a liquid between 150-185F

A method where food is briefly cooked in boiling water and then submerged into ice water.

Cooking food with a sear and then completely covered with liquid for the remaining cooking time

Cooking food slowly and steadily in a liquid heated from 185-200F

Cooking food in liquid that has been brought to and maintained at a boiling point, 212F

Cooking food by completely submerging it in heated fat or oil

Cooking food in a small amount of fat to turn the color of the outside of the food.

Cooking food in a pan half filed with oil.

Process of proteins turning brown as they cook. Food becomes crisp and flavorful.

Letting the pan heat up before cooking.

The heat transfer that comers from a heat source, like coals or a hot electric element

Cooking food (typically bakery items) with hot air in a closed area, like an oven.

Cooking food (typically bakery items) with hot air in a closed area, like an oven.

Cooking food by placing it on a rack over a flame.

Cooking delicate food items over high heat in little fat with a sauteing pan.

Cooking delicate food items over high heat in little fat with a sauteing pan.

The time it takes for a pan to heat back up after food has been added.

Cooking that occurs after food is removed from the heat source.

Cooking food of the same size (with different shapes) over high heat.

Cooking technique where food is placed on a rack under a direct flame.

The color change that occurs in food when sugars on the surface turn brown from heat.

Cooking food (typically large pieces of meat) in closed area, like an oven.