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Culinary 1 Methods of Cooking

Horizontales
Cooking food in closed environment with steam.
Partially cooking by boiling and immediately cooling.
Boil, blanch, simmer, poach, steam
Small pieces of food are seared then covered completely with a liquid and simmering.
Cooking by dry heat method and moist heat method
Cooking in a moderate amount of hot fat or oil
Cooking in liquid at boiling point. (Not oil)
Sear food. Add some liquid and cover pan to create a moist cooking environment
To cook food directly above heat source.
Verticales
Uses water based liquid to cook food
Bake, broil, grill, saute, stir fry, deep fat fry
Cooking in liquid just below the boiling point.
Quickly cooking an item in a small amount of hot fat or oil, over moderate heat.
To cook food directly under heat source.
Quickly cooking an item in a small amount of hot fat or oil, over moderate heat.
Cooking in a flavorful liquid in a temperature just below simmering.
Cook with dry heat in a closed environment, usually in an oven.