Cooking Methods and Techniques

Cooking vegetables in a small amount of fat uncovered until moisture is released/ softened.

Cooking vegetables in a small amount of fat uncovered until moisture is released/ softened.

Letting the pan heat up before cooking

Cooking that occurs after food is removed from the heat source

Cooking food partially by boiling.

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

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

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

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

Cooking food in a pan half filled with oil

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

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

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

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

The colour 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.

Cooking food by completely submerging it in heated fat or oil.

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

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

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