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

Answer 1

OK, let's do them one after the other :

[1] boiling, cooking the meat or vegetable, after it's been skinned and cut, in water that's heated till it boils [bubbles and starts to steam].

[2] broiling, like boiling, only in oil superheated for a little while.

[3] roasting, putting the meat or vegetable after skinning and cutting it on a grill or over burning coal to heat it till it's cooked.

[4] sautee-ing, heating a little oil first and then throwing in the prepared meat or vegetable to make it "jump", French "saute" to jump.

[5] baking, usually, cooking it in an oven.

[6] frying, usually in two broad categories, shallow and deep fry, to put the prepared meat or vegetable in oil and cook it.

[7]steaming, boiling in water till it steams and then letting the steam cook it. Pressure cookers work like this.

Hope this helped you understand these cooking terms better.

Cheers.

Answer 2

Broil: To cook directly under a flame or heating unit or over an open fire or grill.

Baking: To cook by dry heat, usually in the oven. When applied to meats and vegetables, this is called roasting.

Boiling : Bring to the boiling point, or bring to a boil signified the step before cooking. You'll know that water or any liquid is reaching that point when bubbles appear at the bottom, rise to the top, and then break. When all liquid is in motion, it has come to a boil. This is the term recipes use most often, the one that retains flavor and color of vegetables.

Roasting: To cook meat or vegetables in an oven by dry heat.

Sauting: To fry foods until golden and tender, in a small amount of fat on top of the range.

Fry: To cook in a small amount of fat on top of the stove, also called "saute", and panfry. To cook a food in a deep layer of hot fat, called, "deep-frying". The aim is to produce foods with a crisp golden-brown crust and a thoroughly cooked interior without letting them absorb too much fat.

Steam means to cook by steam in a closed container. Dumplings and pudding are examples. :You can cook by steam under presure in less time than usual, with a pressure cooker.

Answer 3

you missed a few;

Poaching: to cook in a small amout of liquid such as water, stock or wine... can be done in the oven or on top of a stove.

Braising: Much like poaching, usually applied to large cuts of meat, braised meats are placed in a shallow amount of liquid and roasted as such, covered so as to prevent evaporation.

Smoking: Low heat, in a closed container, with moist wood chips (hickory is most common, cedar is also popular) heated till just smoldering... usually takes quite a bit of time, but adds fantastic flavor.

and to clear up any confusion
sautee: cooked in a skillet on high heat with a small amount of fat
as opposed to
pan fry: like sauteeing but with more fat but not enough to submerge the product

and if i may correct McCalls again...
steaming is best for retaining color, texture and flavor of vegetables.

Answer 4

Very easy and simple. Just follow the steps or instructions of the receipt in any good cook book.