|
|
|
1
|
Cook in covered container on rack above liquid that is boiling.
|
|
2
|
Cook by direct heat by placing the food over the heat sources.
|
|
3
|
cook foods without liquids.
|
|
6
|
Cook uncovered in an oven without liquid.
|
|
7
|
Cook in fat or oil in pan.
|
|
9
|
Cook in liquid at a temperature just below boiling. Bubbles from only along the edges of the pan and do not break the surface.
|
|
11
|
Cook in liquid at a low temperature.
|
|
12
|
Cook in fat until surface of food turns brown.
|
|
14
|
Heat a liquid on a cook top at a high temperature. Bubbles should constantly rise and break the surface.
|
|
15
|
Cook in an oven in an uncovered container
|
|
17
|
Prepare food for eating using heat.
|
|
|
