Methods of cooking thin pieces of food direct to heat.

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

These potential hazards include foreign objects like hair, staples, rubber band, plastic broken glass that gets into the food.

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

Use the same cutting board for a different food item.

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.

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

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.

Simmering ingredients gently in water or a flavorful liquid.

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.