| A | B |
|---|
| broil | heat flows down on food;pan has 2 part (top grid is perforated) |
| outdoor grilling | heat flows up from below |
| deep-fat frying | food should be dry when added;pan is half full of oil |
| saute | precook vegetables such as onions |
| panbroil | pour off fat as it accumulates |
| stir-fry | food cut in uniform pieces; uses a wok;small amount of oil |
| roast or bake | food is not covered; uses tender cuts of meat |
| boiling | bubbles break; breaks up food |
| simmering | bubbles do not break; maintains quality of food |
| poaching | small amount of liquid used; good for eggs, fish, and fruit |
| stewing | food cut in small pieces and covered with water; simmers |
| steam | uses a tight cover; perforated insert |
| braise | food left in large pieces; liquid just covers bottom of pan 1/4 inch deep |
| plastic cooking bag | must use special bag |
