Cooking Methods

For more detail read Chapter II.

Bake. Cook by dry heat, usually in the oven. We bake fish, cakes, pies, casseroles, etc.

Braise. Cook in seasoned liquids.

Broil, Cook under direct heat.

French-fry. Cook foods in hot fat deep enough to float the food.

Grill. Cook over direct heat.

Poach. Cook food in deep liquids just below the boiling point, a condition called a “simmer.”

Roast. Cook by dry heat, usually in the oven. The term normally applies to meats and fowl.

Sauté. Cook foods quickly in very little hot fat.