Slow cooking of small pieces of food with a small quantity of liquid in an open or covered pan on top of the stove.

Before cooking, thoroughly rinse or peel fruits and vegetables.

Uses of dry heat of an oven to slowly cook larger pieces of food.

In this method, the food is usually cooked suspended above simmering liquid.

Methods of cooking thin pieces of food direct to heat.

This method is used to cook uniform-sized pieces of vegetables, fruit, seafood, poultry, or lean meat in an open pan or dish surrounded by the hot, dry air of an oven.

These potential hazards include sanitizing agents, toxic metals, and other products that contain chemicals.

It is the transfer of bacteria from one surface or food to another.

Quick cooking of small, uniform-sized pieces of food in a wok or large frying pan.

Marinate raw food at room temperature for no longer than 1 hour.

These potential hazards to food safety includes viruses, fungi, parasites, and bacteria.

It is a technique of using herbs and spices to contribute bright color, great taste, and wonderful aroma.