| Stewing |
Pot or pan cooking with a mix of liquid at 100 degrees C. |
- Open Burner
- Induction Range
- Hot Plate
- Hot Top
|
| Boiling |
Cooking voluminous amount of liquid substance. Through a pot or integrated kettle system. |
- Open Burner
- Solid Top
- Stock Pot
- Boiling Pan
|
| Sautéing |
Pan-frying with a minimum amount of cooking oil, usually achieved with means of wok. |
|
| Steaming |
Cooking food through intensive flowing steam. |
- Three-Deck Steamers
- Single Chamber Steamers
- Combi Oven
|
| Pasta Cooking |
Cooking pasta into a body of water at boiling temperature. |
|
| Noodle Cooking |
Cooking of noodles into a body of water at boiling temperature. |
|
| Shallow-frying |
Cooking through partial immersion into a small amount of cooking oil at 160 – 200 degrees C. |
- Wok Induction
- Gas Wok Range
|
| Deep-frying |
Cooking through immersion into a big volume of cooking oil at 160 – 200 degrees C. |
|
| Grilling |
Cooking through direct contact of the foods at a high temperature of 200 degrees C and above. |
- Fry Top
- Charcoal Broiler
- Vapour Grill
- Super Grill
|
| Baking |
Heating of foods from all sides inside a cooking chamber |
- Deck Oven
- Convection Oven
- Bakery Combi Oven
|
| Braising |
Combination cooking of low and high heat that includes simmering of water, stock, or cooking oil. |
|
| Browning |
Partial cooking of food surface to achieve brown color. |
|
