BOIL - Cook food in water or liquid that is bubbling., SIMMER - Cook gently in hot liquid just below boiling., STEAM - Cook food using the vapor from boiling water., POACH - Cook food gently in liquid at a low temperature., BLANCH - Boil food for a short time, then cool it quickly in ice water., BAKE - Cook food with dry heat in an oven., ROAST - Cook food (usually meat or vegetables) in an oven with dry heat., GRILL  - Cook food over direct heat, usually on a metal grate., BROIL - Cook food with strong heat from above., SAUTÉ - Cook food quickly in a small amount of oil or butter., FRY - Cook food in hot oil or fat., DEEP-FRY - Cook food completely covered in hot oil., BRAISE - Cook food slowly in a small amount of liquid after browning it., STEW - Cook small pieces of food slowly in liquid., CARAMELIZE - Heat sugar or foods with sugar until they turn golden brown., GRIDDLE - Cook food on a flat, hot surface., BARBECUE  - Cook food slowly over low heat with smoke for flavor., TOAST - Brown food by exposing it to dry heat., REDUCE - Boil a liquid to make it thicker and stronger in flavor., MICROWAVE  - Cook or heat food using microwave energy.,

Basic Cooking Techniques

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