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Principles and Methods of Cooking
Home Science · Chapter 1 · 1. Food Preparation
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- Reasons for cooking food; principles of heat transfer in cooking; classification into moist and dry methods
- Moist-heat methods: boiling, simmering, steaming (direct and indirect), stewing, braising, pressure cooking
- Frying: sauteing, shallow frying and deep frying
- Dry-heat methods: baking, roasting, grilling/broiling
- Cooking technologies: microwave, induction and solar cooking