COMMON COOKING TECHNIQUES USED BY CHEF
1. Boiling - cooking food in boiling water or other liquid.
2. Braising - cooking food slowly in a small amount of liquid in a covered pot.
3. Grilling - cooking food on a hot surface, such as a grill, with direct heat.
4. Roasting - cooking food in an oven with dry heat, usually uncovered.
5. Baking - cooking food in an oven with dry heat, usually covered.
6. Frying - cooking food in hot oil or fat.
7. Sautéing - cooking food quickly in a small amount of oil or fat over high heat.
8. Stir-frying - cooking food quickly in a small amount of oil or fat over high heat, while constantly stirring.
9. Poaching - cooking food in a liquid that is heated just below boiling point.
10. Steaming - cooking food by exposing it to steam.
11. Broiling - cooking food with direct heat from a broiler or grill, usually from above.
12. Smoking - cooking food over low heat in a smoker, with smoke from burning wood or other materials.
13. Sous-vide - cooking food in vacuum-sealed bags in a water bath at a precise temperature.
14. Pressure cooking - cooking food in a sealed vessel with steam under high pressure.
15. Microwaving - cooking food by exposing it to microwave radiation, which heats the food from the inside out.
