Definitions

To fry in skillet with oil halfway up the sides of the food item.

To cook partially in boiling or simmering liquid.

To cook food in a liquid that is very hot but not bubbling at about 160° F to 180° F with a lid or some type of cover.

To cook food in a tightly sealed pot with some added liquid that holds in steam under pressure. As the pressure cooker heats up, the trapped steam rises above 212° F (standard boiling point) to 250° F. This method shortens the cooking time of foods such as beans and grains.

A food that has been mashed, whipped, finely chopped, grated or strained into a smooth pulp, paste or creamy sauce.