Identifying Cooking Techniques

Methods of cooking thin pieces of food direct to heat.

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

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

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

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

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

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

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

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

Before cooking, thoroughly rinse or peel fruits and vegetables.

Use the same cutting board for a different food item.

Simmering ingredients gently in water or a flavorful liquid.

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

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