2. Cooking Methods

3. Bake or Roast Definition To cook in an oven with dry heat  Always preheat the oven so food will cook evenly  Oven rack goes middle or lower-middle level

4. Broil Definition To cook in an oven on very high heat that comes from the top

5. Broil  Put oven on broil setting  Place food on broiler pan  Rack on top level or one below  Food cooks quickly so check often

6. Steam Definition To cook food on a rack over boiling water in a covered pot.

7. Steam  Fill a pot with about 2” of water  Heat on medium high  Place ingredients in steamer over the water in the pot.  Cover and cook until tender  Keeps the most nutrients

8. Blanch Definition To boil briefly and then rinse with cold water.

9. Blanch  Boil water  Drop vegetables in the water and boil 3 to 5 minutes  Drain  Rinse in cold water unless serving warm

10. Braise Definition To cook in a small amount of liquid

11. Braise  Sauté the item  Add the liquid ingredients to the pan  Cover and simmer until done

12. Sear or Brown  Definition--Browning an ingredient quickly over HIGH heat in order to seal in the flavor  Example: browning beef/searing chicken  Browning is done using a skillet/pan

13. Sear or Brown  Heat pan to high heat  When the pan is hot, place the item in the pan until the surface is browned (1- 2 minutes)  Flip and repeat

14. Sauté Definition Cook in a pan with little oil on with hot temperature.  Heat a saute pan on high heat  Use as little oil or fat as possible  Make sure the pan is hot before adding ingredients  Cook quickly over high heat.

15. Pan Fry Definition Similar to sauté only more oil is used and ingredients are cut into larger pieces  The pan and oil must be hot when ingredients are added or food will be soggy  Add food slowly. Water will react with oil.

16. Deep Fry Definition Food is cooked by being submerged in hot oil or fat.

17. Deep Fry  Heat oil on medium high heat  Test to make sure oil is hot by dropping a piece of food in the oil.  Stir or flip items for even cooking  Never put oil down the sink. When it is cool, funnel into an old can or bottle and then keep to reuse or throw away.