| A | B |
|---|
| Saute | cook food quickly |
| Poach | cook food completely submerged in liquid below the boiling point 180-185F |
| Simmer | Liquid heated to 185' to 205'F |
| Stew | Sear bite-sized pieces of food, then cover them in liguid and simmer in a covered pot |
| Stir-Fry | cook food quickly in a small amount of fat or oil over high heat |
| Braise | cookin method in which food is browned, then covered and simmered with a small amount of liquid until food is tender |
| Baste | Moisten food during cooking with pan drippings, sauce, or other liquid; also refers to method in which food, such as an egg, is fried and then steamed in a covered pan |
| Broil | cook food by placing it below a very hot heat source |
| Blanch | cooking an item breifly in boiling water or hot fat before finishing or storing it |
| Grill | cook food on a rack above a heat source |
