Boiling
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is cooking meat and poultry, which are placed in an oven and cooked by dry heat.
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Stewing
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is frying when natural juices of the food are mixed with the fat or oil in the saucepan.
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Deep-frying
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is dry cooking inside an oven.
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Shallow-frying
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is a rapid method of cooking poultry, fish, cuts of meat, sausages by heat, the source of which may be gas, electricity or charcoal.
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Sautéing
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is a method of cooking above the surface of boiling liquid in a covered saucepan.
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Steaming
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is frying on a pan in hot fat or oil, when the food is fried on both sides.
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Baking
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is heating food in different liquids and mixtures, including water, stock, and wine.
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Roasting
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is cooking food slowly in liquid.
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Grilling
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is immersion of food in hot fat or oil.
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