Method of cooking

Definition

Coal or wood range

Gas stove

(1) Dry heat Broiling

Cooking slices or small pieces of meat or fowl by hot air from red-hot coals or flame.

Pan broiling: cooking on heated metal.

Over bed of hot coals.

In heated frying pan on stove.

Under broiler of gas oven.

In heated frying pan.

(2) Roasting

Cooking large pieces or whole carcass of meat or fowl by hot air from open fire or in hot oven. No water added.

In very hot oven.

Under broiler or in very hot oven.

(3) Baking

Cooking meat, vegetables, or batters and doughs by hot air of oven.

Baking of batters on hot pan or stone.

Oven of range. Griddle on top of stove.

Gas oven or griddle on top of burner.

(4) Toasting

Browning surface of flour mixtures over fire.

Over bed of hot coals or over heat from metal top.

On heated metal stand over burner or under oven broiler

(5) Browning

Heating of flour to brown in the first or last period of cooking of dredged meat or crumbed dish.

In hot oven.

In hot oven or under broiler.

(6) Moist heat Boiling

Cooking by immersing in water which is bubbling well.

In kettle on top of stove.

In kettle over burner.

(7) Simmering

Cooking in hot water that slightly bubbles but does not boil.

In kettle or pan on stove or in double boiler.

In kettle or pan over small burner. In double boiler.

(8) Stewing

Long, slow cooking or simmering of meat, fish, poultry.

In partly closed kettle on back of stove.

In partly closed kettle over low burner.

(9) Steaming

Cooking in steam above boiling water.

In steamer over kettle on stove.

In steamer over kettle on burner.

(10) Poaching

Cooking of eggs or egg mixtures in hot water - boiling as they are dropped into it and simmering to cook.

In saucepan or iron frying pan on range.

In saucepan or iron frying pan over burner.

(11) Braising

Cooking of meat by a combination of baking and stewing. Bake in hot oven 15 minutes, add water and continue cooking.

Oven.

Oven.

(12) In heated fat Frying

Cooking by immersing in hot fat.

In frying kettle on stove.

In frying kettle over burner.

(13) Sauteing

Cooking in frying pan in small amount of fat, searing and turning often.

In frying pan on stove.

In frying pan over burner.

(14) Fricas-seeing

Cooking of flesh food by sauteing and then stewing.

In frying pan on stove.

In frying pan over burner.

(15) Casserole cooking

Fricasseeing in oven. Brown in fat in frying pan, place in covered earthenware or glass dish and cook several hours in oven.

Top of stove and in slow oven.

Top of stove and in slow oven.

Oil stove

Open fire

Fireless cooker

Pressure cooker

In heated frying pan.

Before open fire in fireplace.

Over open camp fire.

(1)

In very hot oven.

On spits or crane over open fire.

(2)

Oven or griddle over burner.

Dutch oven or on griddle over fire.

By means of heated stones.

(3)

On heated metal stand over burner.

Held in wire rack before open fire.

(4)

In hot oven.

(5)

In kettle over burner.

In kettle suspended over fire.

In kettle set on heated stone.

(6)

In kettle or pan. In double boiler.

In kettle or in double boiler over fire.

In kettle of cooker.

(7)

In partly closed kettle over low burner.

In closed kettle on heated racks in open fire.

Best use of fire-less cooker.

(8)

In steamer over kettle on burner.

In steamer over kettle on open fire.

Pudding can, set in boiling water.

Set in rack above (9) water in pressure cooker.

In saucepan or iron frying pan over burner.

(10)

Oven.

Dutch oven.

Brown first and put in cooker.

Brown first and put(ll) in cooker. ,

In frying kettle over burner.

In suspended frying kettle.

(12)

In frying pan over burner.

In frying pan over fire.

(13)

In frying pan over burner.

Brown in fat and put in cooker.

Brown in fat and (14) put in cooker.

Top of stove and oven.

(15)