| A | B |
|---|
| Bake | Cook in teh oven in dry heat without a cover. |
| Boil | Cook in liquid hot enough to bubble. |
| Braise | Simmer gently in a small amount of liquid in a covered pan. |
| Broil | Cook under direct heat. |
| Brown | Cook in a small amount of fat over high heat to brown the surface. |
| Chill | Put in the refrigerator until cold. |
| Cook | Prepare food by dry heat, moist heat, or direct heat. |
| Cook by dry heat | Cook food uncovered without adding any liquid. |
| Cook by moist heat | Cook in a covered pan with added liquid. |
| Deep-fat-fry | Cook in fat deep enough to cover or float the food. |
| Fry | Cook in hot fat. |
| Preheat | Heat the oven to the right temperature before putting in the food. |
| Roast | Cook in teh oven in dry heat. Usually refers to meat. |
| Saute | Fry in a small amount of fat until done. |
| Scald | Heat milk until it steams and jsut begins to bubble around the edge of the pan. |
| Simmer | Cook to just below the boiling point. The liquid will just barely bubble. |
| Steam | Cook by steam over boiling water. |
| Stew | Cook slowly in liquid. |
| Stir fry | Cook quickly in a small amount of fat at high heat. |
