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Cooking Methods - Coggle Diagram
Cooking Methods
Covection
Broil
To cook food by transferring extremely high heat onto food items, usually directed from a radiant above the food that cooks on one side at a time
Boil
Submerging food in water is heated to a rolling boil, typically at 212F.
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Poach
submerging delicate foods in heated liquid at a low, sub-simmering temperature, typically between 160F and 180F.
Baking
Cook food with hot air in a closed area, like an oven
Conduction
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Deep-fat frying
Cooking food by immersing it in hot fat, without making contact with the cooking vessel
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