Cooking the Food

Bake To cook in an oven
 Boil To heat on the stove until the liquid gets hot enough for bubbles to rise and break the surface Broil To cook by direct heat in the broiler of an electric or gas range
Brown To cook until the color of the food changes to brown
 Fry To cook food in hot fat such as olive oil or butter (“deep fry” means to put enough fat in the pan to cover the food)
 Roast The same as bake, but this term is used with cooking meat
Sauté To cook quickly in a little oil, butter, or margarine
Scramble To mix up really well (to scramble eggs, stir while they cook)
Simmer To cook in liquid over low heat just below the boiling point (bubbles form slowly and burst before reaching the surface)
 Steam To cook food using the heat from boiling water without putting the food directly in the water—usually done with a device called a steamer (a silver bowl with holes that folds to fit many different pans)
Stew To cook food for a long time in a covered pan, with liquid Stir-fry To toss and stir cut-up pieces of food in a pan with hot oil, cooking it quickly