2. Moist heat methods – a liquid is used as a medium to conduct heat.
1. Boiling – cooking food in a boiling water or water-based liquid.
2. Simmering – cooking food just below the boiling point(85-95 degrees).
3. Poaching – cooking by stem under just below the simmering point(70-
85 degrees).
4. Steaming – under varying degrees of pressure of low or high pressure
of steaming.
5. Stewing – it is a slow and long methods of cooking in which food is cut
into pieces and cooked in a minimum amount of liquid and food is served
with the liquid.
6. Braising – food is first sautéed or sheered, certain amount of liquid is
added usually stock and finished in enclosed container usually in an
oven.
3. Dry heat methods – heat is transferred through hot air or
fat/oil.
1. Baking – food is prepared by dry heat.
2. Grilling – cooking by radiant heat or direct heat.
3. Roasting – cooking food with radiating from heat
source.
