1. MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying
Broiling & Grilling
Pan-Broiling
Microwave cooking
Frying Sautéing Pan-Frying Deep-Frying

2. …which means to cook by exposing food To cook by exposing to hot,
Roasting or baking
…which means to cook by exposing food
to hot, dry air in an oven
To cook by exposing to hot,
dry air

3. Broiling & Grilling …which means to cook food over radiant heat.
To cook over radiant heat
Examples: oven broiler, grill.
Barbequing is almost identical, except that the heat traditionally comes from wood or charcoal.

4. Stir Fry …which means to toss quickly in a pan
with very little fat and a fairly high heat.
Fairly high heat, very little fat

5. Pan fry
…which means to cook in a moderate amount of fat over a moderate heat. Usually breaded foods like cutlets or chicken are pan fried.
Moderate heat & a moderate amount of fat

6. Deep fry which means to submerge something
completely in cooking oil, like french fries…
350 degrees Fahrenheit
Completely submerged in hot fat

7. Pan broil …which means to cook something in a pan with no added fat.
A moderate heat, no fat
Usually foods which have their own fat, like steaks,
burgers or bacon

8. Microwave cooking
…which means to cook food by heating using radiation heat generated by a special oven to penetrate the food; the radiation agitates water molecules in the food.

9. MEAT PREPARATION Moist-Heat Preparation Less Tender Cuts
Heavily Exercised Muscle
Older Beef
Braising
Simmering or Stewing
Steaming
Pressure cooking

10. Braising
…which means to brown the food first and then cook it covered, with moisture added.
Braised dishes are always cooked covered
because this keeps the moisture in.

11. Stewing
…which means to cut food into bite size pieces, brown it and then cook it covered, with moisture added.
Stewed dishes are always cooked covered
because this keeps the moisture in.

12. Boiling
…which means to cook food in water that is bubbling rapidly. Usually foods like pastas or hardy vegetables.
Bubbling very rapidly.

13. Pressure Cooking
…which means to cook food using steam under a locked lid to produce high temperatures and achieve a faster cooking time.