| A | B |
|---|
| Bake | To cook in an oven in dry heat without a cover; usually refers to cakes, pies, and breads. |
| Boil | To cook in a liquid on a cook top at a high temperature. Bubbles should constantly rise and break the surface. |
| Braise | A cooking technique that combines browning and simmering. Brown food in a small amount of fat. Then, add a little liquid and simmer in a uncovered container. |
| Broil | To cook by direct heat by placing food under the heat source. |
| Brown | To cook in fat until surface of food turns brown. |
| Cook | To prepare food for eating using heat. This can be by dry heat, moist heat, or direct heat. |
| Deep-fat fry | To cook in enough hot fat to cover or float the food. |
| Dry-heat cooking | To cook foods uncovered without adding any liquids. |
| Fry | To cook in fat or oil in a pan until it is done. |
| Grill | To cook by direct heat by placing the food over the heat sources. Heat sources can be gas, electric, charcoal or wood. |
| Microwave | To cook in a microwave oven. |
| Moist-heat cooking | To cook food by adding water or other liquids in a covered pan. |
| Panfry | To cook in enough hot fat to cover the food half way. |
| Poach | To cook in liquid at a low temperature. |
| Roast | To cook uncovered in an oven without liquid (dry heat); usually refers to meat. |
| Simmer | To cook in liquid at a temperature just below boiling. Bubbles form only along the edges of the pan and do not break the surface. |
| Steam | To cook in covered container on a rack above liquid that is boiling. |
| Stew | To cook in enough liquid for ingredients to float freely. |
| Stir-fry | To cook evenly cut piecea of food in a small amount of fat, stirring frequently. |
| Chill | To put food in the refrigerator until it is cold. |
| Preheat | To heat the oven to the right temperature before putting in the food. |
| Saute | To fry in a small amount of fat until done. |
