Cooking Methods
The medium for dry cooking is AIR
or HOT FAT
The medium for moist cooking is
WATER or OTHER LIQUID
Bake - Dry
• Cook food in closed
oven (indirect heat)
without liquid
Roast - Dry
• Cook food in closed
oven (indirect heat)
without liquid
Stew - Combination
• Sear bite sized
pieces of food,
cover with liquid
and simmer in a
covered pot
Braise - Combination
• Sear food in hot oil,
then cook tightly
covered in a small
amount of liquid
Boil - Moist
• Cook food
submerged in
boiling liquid
Poach - Moist
• Cook food
submerged in liquid
just below boiling
point
Grill/Bar B Que - Dry
• Cook food on a rack
above a heat source
Broil - Dry
• Cook food on a rack
below heat source
Sauté - Dry
• Cook food quickly in
skillet in a small
amount of fat over
high heat on the
cook top
Stir Fry - Dry
• Cook food in small
amount of fat over
high heat while
stirring constantly
Pan Fry - Dry
• Cook food in hot fat
over medium heat
on the cook top
Steam - Moist
• Cook food over, but
not directly in,
boiling liquid in a
covered pan
Microwave - Dry
• Cook food with
waves of energy
rather than with heat
Deep Fry - Dry
• Cook breaded or
batter-coated food
by immersing it
completely in hot fat