Culinary 1 Cooking Terms Review

Cooking in a moderate amount of hot fat or oil

• Broiling

• Pan Frying

• Stewing

• Stir Frying

Partially cooking by boiling and immediately cooling

• Dredge

• Grilling

• Poaching

• Blanching

Searing food, adding some liquid and covering to create moist heat.

• Steaming

• Braising

• Sautéing

• Stewing

Cooking food directly under a heat source

• Broiling

• Deep Fat Frying

• Grilling

• Steaming

Cooking with dry heat in a closed environment, usually in an oven

• Broiling

• Deep Fat Frying

• Grilling

• Baking

Cooking in liquid (not oil) at boiling point

• Steaming

• Boiling

• Deep Fat Frying

• Stewing

Cooking food directly above a heat source

• Grilling

• Baking

• Broiling

• Braising

Cooking in a flavorful liquid at a temperature just below simmering

• Boiling

• Stewing

• Sautéing

• Poaching

Quickly cooking an item in a small amount of hot fat over moderate heat

• Deep Fat Frying

• Pan Frying

• Stir Frying

• Braising

Small pieces of food being seared, then covered completely with liquid and simmered

• Stewing

• Blanching

• Braising

• Boiling