Methods of Food Preparation: Cooking and Heat Application

Boiling is a suitable cooking method for muscular cuts of meat.

Poached food is cooked in a shallow pan of boiling liquid.

Steamed food is cooked over boiling water, which the food is in direct contact with.

Dry cooking methods like roasting use higher temperatures to transfer heat by convection.

Roasting tenderizes suitable joints of meat.

Roasting results in a loss of moisture in the food, which concentrates the flavors.

Boiling vegetables in a large amount of water for an extended period of time can help preserve their vitamins.

In slow cookers, food is cooked at relatively high temperatures to speed up the cooking process.

Frying is a method of cooking where heat is applied through the medium of water.

Microwave cooking uses heat generated by convection currents.

Steaming is considered a dry-heat cooking method.

Braising involves cooking food in a small amount of liquid for a long period of time.