Basic Cooking Terms - Part 1

BOILING
To cook in water or liquid until it reach it's boiling point.


BRAISING
To cook in a small amount of liquid or sauce into simmer.


SIMMER
To cook in liquid just below the boiling point


GRILLING / BROILING
To cook in direct heat and or over a fire fueled by charcoal, gas or wood by using a grill, gridiron or a metal plate to hold the food. Usually done outdoors.


ROASTING
To cook in heated air with the right temperature usually in oven or near hot coals.

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