Methods of Cooking

eep-frying
is dry cooking inside an oven.
Shallow-frying
is a rapid method of cooking poultry, fish, cuts of meat, sausages by heat, the source of which may be gas, electricity or charcoal.
Sautéing
is a method of cooking above the surface of boiling liquid in a covered saucepan.
Steaming
is frying on a pan in hot fat or oil, when the food is fried on both sides.
Baking
is heating food in different liquids and mixtures, including water, stock, and wine.
Roasting
is cooking food slowly in liquid.
Grilling
is immersion of food in hot fat or oil.




Methods of Cooking
Cooking is a heat treatment of food to make it edible. Many products can not be eaten raw. Meat, fish, and vegetables are usually cooked. Some fruits are not cooked, but some, such as apples, pears, and currants may be used in pies or to make desserts. Fruit are also cooked to make jams, jellies and marmalades.
There are four basic ways to cook food:
1) Heating in a liquid (boiling, stewing);
2) Heating in fat or oil (frying or sautéing);
3) Heating in steam (steaming);
4) Heating by dry heat (baking, roasting and grilling).
a) Boiling. We may boil food in different liquids and mixtures, including water, stock, and wine. Meat, poultry, many vegetables and spaghetti are cooked in this way.
b) Stewing is cooking food slowly in liquid. It is often used foe meat. Vegetables, hers, and spices are usually added at the end of cooking.
c) Deep-frying is immersion of food in hot fat or oil. Chip potatoes and doughnuts are the best example of deep-frying. Deep-fried foods are called fritters.
d) Shallow frying is frying on a pan in hot fat or oil, when the food is fried on both sid