Basic foods Cooking methods

Cooking

The process of using heat to chemically and physically change food for safe consumption.

Heat Transfer

The ways in which heat can be transferred to food, including convection, conduction, and radiation.

Convection

Heating food using a moving heat source, such as hot air or boiling water.

Conduction

Heat transfer that occurs when something hot touches the food.

Radiation

The process where heat and light waves penetrate the food.

Blanching

Partially cooking food by boiling or steaming.

Caramelizing

A slow cooking process that leads to deep browning of food.

Sauté

A dry cooking method involving cooking food in a small amount of fat, stirred constantly.

Braise

A combination cooking method where meat and vegetables are slowly cooked in a covered pot after browning.

Boil

The technique of submerging food in boiling water.