CHAPTER II
COMMON WAYS OF COOKING FOOD
Baking is cooking in confined heat in the oven. Examples: bread, cake, meat. This method when applied to meat is commonly called roasting. Before baking, see that the oven is clean and heated to the desired temperature.
Boiling is cooking by immersion in water at 212° F. Examples: potatoes, cabbage, macaroni.
Braising is a combination of stewing on the top of the range, and baking in the oven, with or without vegetables. Examples: tough meats, fowl, whole liver.
Broiling or Grilling is cooking over or under direct heat, as over glowing coals or under a gas flame. Examples: steak, chops.
Fricasseeing is commonly a combination of stewing and sautéing. Examples: fowl, forequarter of lamb or veal.
Frying is cooking by immersion in hot deep fat. Examples: doughnuts, croquettes.
Pan-baking or Pan-broiling is cooking in a lightly greased or ungreased hot frying pan or griddle. Examples: steak, English muffins, griddle cakes.
Pot Roasting is cooking in an iron kettle or earthen pot in a small amount of water, after meat has been quickly browned in a small amount of fat in the frying pan or kettle. Cook slowly until very tender, with or without vegetables.