Cooking techniques

Cooking techniques (pronunciation: /ˈkʊkɪŋ tɛkˈniːks/) are methods and procedures used in the preparation of food. The term originates from the Latin word "coquere", meaning "to cook", and the Greek word "technikos", meaning "art or craft".

Boiling

Boiling (pronunciation: /ˈbɔɪlɪŋ/) is a cooking technique where food is submerged in a liquid, usually water, that is heated to its boiling point. The boiling liquid vaporizes into steam, which transfers heat to the food, cooking it.

Roasting

Roasting (pronunciation: /ˈroʊstɪŋ/) is a cooking technique that uses dry heat, where hot air envelops the food, cooking it evenly on all sides. It is often used for large, tender cuts of meat.

Grilling

Grilling (pronunciation: /ˈɡrɪlɪŋ/) is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly.

Frying

Frying (pronunciation: /ˈfraɪɪŋ/) is a cooking method in which food is submerged in hot fat, most commonly oil. This technique is often used for fast food and street food.

Baking

Baking (pronunciation: /ˈbeɪkɪŋ/) is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked.

Steaming

Steaming (pronunciation: /ˈstiːmɪŋ/) is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam.

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Cooking techniques