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The cooking methods used to transfer heat: broiling, grilling, roasting and baking, sauteing, pan-frying, deep-frying, poaching, simmering, boiling, steaming, braising and stewing. Each method is used for many types of foods, so you will be applying one or more of them every time you cook.

Combination Cooking involves both dry- and moist-heat cooking. Braising, stewing and pot-roasting are all combination cooking methods which are excellent for cooking tougher (but often tastier) cuts of meats.

Indian cuisines are quite popular that feature easy quick recipes made in minutes. Certain Chinese and Italian cuisines are also popular cuisines that have easy dishes, which can be prepared faster. Pizzas, patties, burgers, chicken soups are popular items for breakfast as well as lunch. These can be served as snacks too. Saturated asparagus and to

Cut in: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces. Usually refers to making pastry. Deep-fry: To cook by completely immersing food in hot fat.

To boil is to heat a liquid (usually water) until many bubbles appear on the surface. A rapid boil is when the bubbles appear very quickly. Broil. To broil is to cook food (usually meat) directly under a heat source.

Stir the dry ingredients (flour, leavening, salt, spices) together. Use a spatula or wooden spoon to gently push the dry ingredients against the sides of the bowl to make a well. 2. When the wet ingredients are thoroughly combined, pour them into the well.