Cooking under heat: Baking - Frying - Deep-frying - Boiling - Braising - Grilling/Broiling - Roasting - Sautéing - Stir frying - Poaching - Parboiling - Steaming - Pressure Cooking - Simmering Cooking is the act of preparing food. ... Wikibooks Cookbook has an article on Baking Baking is the technique of prolonged cooking of food by dry heat acting by conduction, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. ... Plantains frying in vegetable oil. ... A Deep fried Twinkie Breaded, deep-fried squid Deep frying is a cooking method whereby food is submerged in hot oil or fat. ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... Braising (from the French braiser) is cooking with moist heat, typically in a covered pot with a small amount of liquid which results in a particular flavor. ... Food cooking on a charcoal grill Grilling is a form of cooking that involves direct heat. ... Wikibooks Cookbook has more about this subject: Broiling Broiling is a process of cooking food with high heat with the heat applied directly to the food, most commonly from above. ... Roasting is cooking with dry heat, whether an open flame, oven, or other heat source. ... Sautéing is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. ... Stir frying (爆 bào) in a wok Stir frying is an English umbrella term used to describe two fast Chinese cooking techniques: chÇŽo (ç‚’) and bào (爆). The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in... Diego Velázquez: Old woman poaching eggs, c. ... Parboil is an action which refers to partially boiling food in water before finishing cooking it by another method. ... To meet Wikipedias quality standards, this article or section may require cleanup. ... a pressure cooker Pressure cooker redirects here. ...

Cooking without heat: Smoking - Marination Wikibooks Cookbook has an article on Smoking Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ... . ...

Food preservation: Canning - Drying - Pickling - Refrigeration - Salting - Smoking Various preserved foods Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, density, texture and flavor. ... This article does not cite any references or sources. ... A whole potato, sliced pieces (right), and dried sliced pieces (left) Drying is a method of food preservation that works by removing water from the food, which prevents the growth of microorganisms and decay. ... Cucumbers gathered for pickling. ... Refrigeration is the process of removing heat from an enclosed space, or from a substance, and rejecting it elsewhere for the primary purpose of lowering the temperature of the enclosed space or substance and then maintaining that lower temperature. ... Salting is the preparation of food with salt. ... Wikibooks Cookbook has more about this subject: Smoking Smoking is the process of preserving, cooking, or flavoring food by exposing it to the smoke from burning or smoldering plant materials, most often wood. ...

Par-cook: Blanching Par-cooking refers to the technique of partially cooking foods so that they can be finished later. ... Wikibooks Cookbook has more about this subject: Blanching Blanching is a cooking term that describes a process of food preparation wherein the food substance is rapidly plunged into boiling water and then removed after a brief, timed interval and then plunged into iced water or placed under cold running water. ...

Other Techniques: Creaming - Fermenting - Outdoor cooking - Scalding - Tempering Creaming is a cooking technique used to blend one or more dry ingredients together with shortening of some form. ... In its strictest sense fermentation (scientifically called zymosis) is the energy-yielding anaerobic metabolic breakdown of a nutrient molecule, such as glucose, without net oxidation. ... Cooking in the outdoors using heated stone Cooking in the outdoors differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. ... The word burn has many meanings: Look up burn in Wiktionary, the free dictionary. ... Tempering is a heat treatment technique for metals and alloys. ...