| A | B |
|---|
| Large bubbles rise to the surface & break | Boil |
| Small bubbles rise gently | Simmer |
| Food has no contact with boiling water | Steam |
| Cooks at high temp. and pressure | Pressure Cooking |
| Done in conventional or convection oven | Bake |
| Done under direct heat | Broiling |
| Done on top of range | Pan Broiling |
| Small pieces of food cooked in small amount of fat | Saute |
| Larger pieces of food cooked in small amount of fat | Pan Fry |
| Food is submerged in hot liquid fat | Deep Fat Fry |
| Food is browned in fat, then simmered in liquid | Braising |
| Food is fried quickly, then briefly steamed | Stir Fry |
| Combination Method cooking includes | Braising, Stir Frying |
| Frying Methods include: | Saute, Pan Fry, Deep Fat Fry |
| Dry Heat Methods include: | Baking, Broiling, Pan Broiling |
| Moist Heat Methods include: | Boiling, Simmering, Steaming, Pressure Cooking |
| Simmering is this kind of cooking method | Moist Heat |
| Broiling is this kind of cooking method | Dry Heat |
| Braising is this kind of cooking method | Combination |
| Sauteing is this kind of cooking method | Frying |
