| A | B |
|---|
| Excellent Food | is a basic requirement for a successful food operation |
| Sauteed | browned or cooked in a small amount of hot fat |
| braised | Browned in a small amount of fat, then cooked slowly in a slow amount of liquid. |
| Roasted | Cooked uncovered without water added, usually in an oven, by dry heat. |
| Baked | Cooked by dry heat in an oven. |
| Garnishes | are often used to accent food on a plate. |
| Boiled | Cooked in boiling liquid. |
| Fried | Cooked in fat |
| Deep Fried | Cooked in enough fat to cover the good |
| Poached | Cooked in enough simmering liquid to cover the food. |
| Steamed | Cooked in steam with or without pressure. |
