cooking methods
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6 Terms
Baking
a dry cooking method and is when food is cooked in dry heat without additional fat or oil
Boiling
a moist cooking method that involves immersing food in a liquid that has reached 100°C and vigorous bubbles appear. A form of convection
simmering
a moist cooking method which involves immersing food in a liquid that has small bubbles that are less vigorous then boiling.
steaming
a moist cooking method of when a pot of boiling water creates steam and through the convection of particles in the air cooks the food. Food is not immersed in the water.
Frying - stir frying
fast way to cook food in a hot wok or pan
frying
A dry cooking method, by cooking food by total or part immersion in fat or oil that is heated to temperature between 150°C to 220°C.