uses radiant heat from an overhead source to cook foods.

uses a heat source located beneath the cooking surface.

usually applied to meats and poultry.

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used when referring to fish, fruits, vegetables, starches, breads or pastry items.

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a dry-heat cooking method that uses conduction to transfer heat from a hot pan to food with the aid (if a small amount of fat. Heat then penetrates the food through conduction. High temperatures are used, and the foods are usually cut into small pieces to promote even cooking.

shares similarities with both sautéing and deep-frying. It is a dry-heat cooking method in which heat is transferred by conduction from the pan to the food, using a moderate amount of fat. Heat is also transferred to the food from the hot fat by convection

is a dry-heat cooking method that uses convection to transfer heat to food submerged in hot fat. Heat then penetrates the food, cooking the in tenor through conduction.

a moist-heat cooking method that uses convection to transfer heat from a liquid to a food. the food is submerged in a liquid held at temperatures between 160F and 180F (71C-82C). The surface of the liquid should show only slight movement, but no bubbles.

another moist-heat cooking method that uses convection to transfer heat from a liquid to a food. the food is submerged in a liquid held at temperatures between 185F and 205F.

another moist-heat-cooking method that uses the process of convection to transfer heat from a liquid to a food. uses large amounts of rapidly bubbling liquid to cook foods. The turbulent waters and the relatively high temperatures cook foods more quickly than do poaching or simmering. Few foods.

a moist-heat cooking method that uses the process of convection to transfer heat from the steam to the food being cooked. The food to be, is placed in a basket or rack above a boiling liquid.

foods benefit from the best qualities of both dry- and moist-heat cooking methods. Foods to be, are usually large pieces that are first browned in a small amount of fat at high temperatures. Vegetables and seasonings are added, and enough sauce or liquid is added to come one third to one half way up the item being cooked. The food is then cooked at low heat, using a combination of simmering and steaming to transfer heat from the liquid (conduction) and the air (convection) to the food. This can be done on the stove top or in the oven. A long, slow cooking period helps tenderize the main item. Braised foods are usually served with a sauce made from the cooking liquid.

uses a combination of dry- and moist-heat cooking methods. is most often associated with smaller pieces of food that are first cooked either by browning them in a small amount of fat or oil, or by blanching them in a liquid. Cooking is then finished in a liquid or sauce. foods have enough liquid added to cover them completely and are simmered at a constant temperature until tender. Cooking time is generally shorter for this than for braising because the main items are smaller. Blanch-to very briefly and partially cook a food in boiling water or hot fat; used to assist preparation (for example, to loosen peels from vegetables, as part of a combination cooking method or to remove undesirable flavors.

is similar to boiling, except the food is par-cooked and then submerged immediately in an ice-bath to stop the cooking process.

To cook food partially submerged in a liquid below the boiling point at temperature of 180F

Cook food on a grill while basting with marinade sauce

Cook food with waves of energy rather than with heat

Cook food quickly in a small amount of fat or oil over high heat while stirring constantly.