Boiling - Occurs @ 100o c , water bubbles and evaporates as steam., Moist - Cooking methods include: boiling, steaming , stewing , poaching and braising , Dry - Cooking methods that have no liquid, Frying - Cooking method that involves really hot temperature , a little oil and shorter cooking time., Leaching - When water soluble vitamins and minerals leak out into the cooking liquid., Simmering - Similair to boiling but occurs at lower temperature of 90 o C., Poaching - A moist cooking method suitable for delicate foods , occurs below temperature of simmering , @ 85 o C., Perforated - A P__________ basket is a type of basket used for steaming , Stewing  - A slow moist cooking method where the food is submerged in liquid, occurs at 80-90 o C., Braising - A slow moist cooking method where food is cooked in minimal liquid, at 80-90 o C on a bed of vegetables., Mirepoix  - A combination of chopped carrots, celery and celery. , Pressure cooking  - A fast moist cooking method that involves conduction and convection in a vessel at high temperature with a tightly fitted lid. , Higher - The boiling point at higher pressure is H_______ than normal pressure., Pre heat - When baking it is essential to ______ __________ the oven before baking., Roasting - When food is cooked in a little fat in an oven by conduction and convection ., Baste - When you reapply the lost liquids to add moisture and prevent drying. , Grilling - When food is cooked under radiant heat., Barbequing - When food is cooked over radiant heat., Shallow - A type of frying that uses a little layer of oil , Deep - A type of frying that food is immersed in hot fat , 170-190o c,

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