The method of cookery used when food is completely immersed with water at 100C.

Boiling and simmering

I. What effect does this cooking method have on the following major food types?

a. Dairy Products

b. Dry Goods

c. Frozen Goods

d. General Food Items:

• Sauces

e. Meat

f. Poultry

g. Seafood

h. Vegetables

The method of cookery used when food is subjected to the transfer of heat to food under pressure, either at atmospheric or high pressure. The food is then suspended above the liquid while it sits in an enclosed vessel.

Steaming

a. Frozen Goods

b. Fruit

c. General Food Items:

• Coatings

d. Meat

e. Poultry

f. Seafood

g. Vegetables

Method of cookery used when food is subjected to the slow transfer of moist heat to food cut into bite-sized pieces. Food is simmered in enough liquid to cover the food. The liquid and food are served together as a complete dish.

Stewing

I. What effect does this cooking method have on the following major food types?

a. Dairy Products

b. Dry Goods

c. Frozen Goods

d. Fruit

e. Meat

f. Poultry

g. Seafood

h. Vegetables