| A | B |
|---|
| blanching | cooking in a liquid or with steam just long enough to cook the OUTER portion |
| boiling | used with pasta and certain vegetables-food is covered with hot liquid and cooked at 212 degrees -big bubbles rise to top and break |
| braising | food is SEARED in hot oil then gently cooked in flavorful liquid - LARGE pieces or left whole |
| fork tender | fully cooked so that a knife or fork slides all the way in easily |
| fully cooked | cooked all the way through or to customer's request for doneness |
| parboiled | food is "partially boiled" at 212 degrees |
| parcooked | stands for "partially cooked" |
| poaching | used for tender foods (eggs, fruit, fish)-food is covered by hot liquid and cooked at 160-170 degrees |
| rolling boil | rapidly boiling - bigger bubbles rising quickly to surface |
| simmering | used for tougher cuts of meat -food is covered by hot liquid and cooked 170-185 degrees-small bubbles |
| steaming | food is in a closed pot and the trapped steam circulates around the food- liquid not in direct contact |
| stewing | food is SEARED then gently cooked in flavorful liquid - cut into SMALL pieces |
| 2 combination cooking methods | braising and stewing (the 1st step is to sear) |
