Methods and Techniques of Preparation.

Cooking involves various methods and techniques to achieve desired flavors, textures, and consistencies. Here are a few common ones:

Roasting/Baking: Cooking food in an oven using dry heat, typically with moderate to high temperatures. It is used for cooking meats, vegetables, and baked goods.

Grilling: Cooking food over direct heat, typically on a grill or barbecue. It imparts a distinct smoky flavor and charred marks.

Sautéing: Cooking food quickly in a small amount of fat over high heat. It is commonly used for stir-frying vegetables or searing meat.

Boiling: Cooking food in a liquid at its boiling point. It is used for cooking pasta, boiling vegetables, and making soups.

Steaming: Cooking food by suspending it above boiling water, allowing steam to cook it gently. It is used for vegetables, dumplings, and fish.

Braising: Slow-cooking food in a liquid, often with a lid, at low temperatures. It is used for tougher cuts of meat to make them tender.

Frying: Cooking food in hot oil or fat, often in a shallow pan or deep fryer. It creates a crispy exterior. Methods include shallow frying, deep frying, and stir-frying.

These are just a few examples of the wide range of methods and techniques used in cooking. Each technique offers unique results and is applied based on the desired outcome and the ingredients being used.