What are the procedures of cookery(boiling, broiling, roasting, sauting, baking, frying, steaming)?

Answer 1

That all depends on what u are cooking.
Boiling: To cook something in water
Broiling: High heat radiated from the top of the oven to cook food
Roasting: Cooking in the oven, in a roasting pan
Baking: Cooking in the oven in a baking dish
Sauteing: Lightly frying
Frying: cooking on stove top in a fry pan..usually browning food in oil, butter...etc..
Steaming: Cooking food over hot steam

These are some brief examples...I cannot be more specific because I don't know what u are cooking.

Answer 2

boiling:is when you put a large amount of water into a pot and cook vegetables for the approved amount of time deppending on the vege.
some vegetables approved for this mehtod of cooking is:potatoes,sweet potaoes,pumpkin,cabbage,ect
it is preferred if the veges are cut into all the sme siz eto decrease the time taken to cook and also to help cook all of the product evenly

roasting:is when you put a reasonal amount of fat/lard/oil into the bottom of a roasting pan and put vegetable sin the pan and cooked at an high temperature for around 1 to 1/2 hours,ect
roasting is made to cook the vegetables right through ,the oil,ect is put in the pan to stop the product from sticking to the pan and also to make them crisp.

sauteing:is when you ahve a small amount of oil into a pan and and cook small cuts of vegetble at high heat for a short amount of time.

baking:is when you bake cakes,ect in the oven on bake or fan bake at moderate temperatures for requested amount of time.

frying:is when you a moderate amount of fat/oil into a frying pan and fry the product needed at a moderate heat.
there is also deep frying and shallow frying which you can also do.

steaming:is when you put a very small amount of water into a pot and then put the required amunt of vegetables and then cook for the requested amont of time.

Answer 3

braise (BRAYZ) a cooking method where meat or vegetables are first browned in butter and/or oil, then cooked in a covered pot in a small about of cooking liquid at low heat for a long period of time. This slow cooking process both tenderizes the food by breaking down their fibers and creates a full flavored dish.

Boiling, as it applies to cooking, means cooking foods in boiling water. In most populated parts of the world, plain water boils at temperatures from about 200°F to 212°F (95°C to 100°C). This varies with the atmospheric pressure, which in turn varies with both altitude and weather. When the atmospheric pressure on the surface of the water is lessened, boiling takes place at a lower temperature than that mentioned, and in extremely high altitudes the boiling point is so lowered that to cook certain foods by means of boiling water is difficult. As the water heats in the process of boiling, tiny bubbles appear on the bottom of the vessel in which it is contained and rise to the surface. Then, gradually, the bubbles increase in size until large ones form, rise rapidly, and break, thus producing constant agitation of the water.

In the beginning, roasting was done on a turning spit over an open fire and the juices ran over the surface of the meat basting it continuously.
Nowadays most roasting takes place in the oven and offers a fast method of cooking tender portions of meat, poultry, and fish.

You want to start with an oven that's preheated at a high temperature to seal the meat thus preventing a loss of juices while at the same time caramelizing the surface.

After 10- 20 minutes, lower the temperature and continue roasting until done. Some meats will require basting to keep from drying out while some cuts of meat like pork are fatty enough and will require no basting.

Sometimes it is necessary to bard (tie pieces of fat to the surface of) what you are cooking to help with basting. Birds should be cooked breast down to start and then finished on the other side to allow the juices and fat to flow into the breast meat.

Make sure you have a roasting pan that is the correct size for what you are cooking. Too big.... and the food may burn, too small and your roast may stick to the sides of the pan. Too shallow... and your oven will be a mess, too deep.....your food will steam, not roast.

And be sure to retain the wonderful, incredible pan juices by deglazing the roasting pan for gravies and sauces, an extra dividend to the roasting method
Sautéing is browning food first on one side and then on the other in a small quantity of fat or oil. When sautéing, which is a type of frying, the fat is placed in a shallow pan, and when it is sufficiently hot, the food is put into it. When cooking, the fat should not come up the sides of the food being cooked, the food basically cooking on a thin layer of fat. Foods that are to be sautéed are usually sliced thin or cut into small pieces, and they are turned frequently during the process of cooking. Sauté is French for "jumping", used to describe the action of the food in the pan as it is tossed around to prevent burning.

Frying is the cooking of food in oil or fat. Chemically, oils and fats are the same, differing only in melting point, but the distinction is only made when needed. In commerce, many fats are called oils by custom, e.g. palm oil and coconut oil, which are solid at room temperature.

Baking is the technique of cooking food in an oven by dry heat applied evenly throughout the oven or only from the bottom element. Many household ovens in North America are usually provided with two heating elements, one in the bottom for baking, and one in the top for broiling. The person who does the baking is called a baker. Breads, desserts, and meat (see also roasting) are often baked, and baking is the primary cooking technique used to produce cakes and pastry-based goods such as pies, tarts, and quiches. Such items are sometimes referred to as "baked goods," and are sold at a bakery.
Steaming is a method of cooking using steam.


Two types of steaming utensilsSteaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are destroyed or leached away into the water (which is usually discarded). It is also easier to avoid burning food when steaming.

Steaming works by first boiling water, causing it to evaporate into steam; the steam then carries heat to the food, thus cooking the food.

In western cooking, steaming is most often used to cook vegetables, and only rarely to cook meats. By contrast, vegetables are seldom steamed in Chinese cuisine; vegetables are mostly stir fried or blanched instead.

In Chinese cooking, steaming is used to cook many meat dishes, for example, steamed whole fish, steamed pork spare ribs, steamed ground pork or beef patties, steamed chicken, steamed goose etc. Other than meat dishes, many Chinese rice and wheat foods are steamed too. Examples include buns, Chinese steamed cakes etc. Steamed meat dishes (except some dim sum) are less common in Chinese restaurants than in traditional home cooking because meats usually require longer cooking time to steam than to stir fry.