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Bake: Cooking food with the indirect
dry heat of an oven. Covering food while it bakes preserves the
moisture; leaving food uncovered results in a drier or crisp
surface.
Barbecue: Cooking with barbeque
sauce or spices, or cooking on a grill or spit, usually using a
slow-cooking method and done outdoors
Blanch: Cooking fruits, vegetables,
or nuts briefly in boiling water or steam, usually to preserve
the color and nutritional value, or to remove the skin; also
called parbroiling
Boil: Cooking a liquid at a
temperature at which bubbles rise and break the surface
Bring to a boil: Heating until
bubbling just begins
Braise: Cooking food slowly in a
small amount of liquid in a tightly covered pan; food is often
brown first. Braising tenderizes food and can either be done on
the stovetop or in the oven.
Broil: Cooking food directly under a
direct source of intense heat or flame, producing a browned or
crisp exterior and a less well done exterior
Deep-Fry: Cooking food in hot
(350-375°F), liquefied fat or oil deep enough to cover and
surround the food completely (Limit the use of this cooking
method.)
Fry: Cooking in hot fat or oil,
producing a crisp exterior (Also limit the use of this cooking
method.)
Grill: Cooking food directly above a
source of intense heat or flame. Foods can be pan-grilled on a
stovetop by using a specially designed pan with raised grill
ridges (an
example from Cuisinart®)
Oven-Fry: Cooking food, usually
breaded, in a hot oven using a much healthier method than
stove-top frying because it requires far less fat
Pan-Fry: Frying with little or no
fat added, using only the fat that accumulates during cooking
Parboil: See Blanche
Poach: Cooking in a simmering (not
boiling) liquid
Roast: Cooking meat, poultry, or
vegetables uncovered in the indirect heat of the oven
Sauté: (pronounced "saw-TAY")
Cooking in a small amount of fat over high heat, or -- the
preferred, healthier method -- cooking over a high heat in a
nonstick pan treated with nonstick spray or using a small amount
of broth
Scald: Heating liquid to just below
the boiling point
Sear: Browning on all sides over
high heat, used to preserve the juices in meats
Simmer: Keeping a liquid just below
the boiling point
Steam: Cooking food above (not
submerged in) boiling or simmering water
Stew: Cooking food, covered, slowly
in a liquid
Stir-Fry: Cooking small pieces of
food in a hot wok or skillet over a high heat, using a constant
stirring motion |
