Method of cooking

There are two types of cooking method. That is dry and moist. Moist methodof cooking needs the use of water or flat. First the medium of water has 5 method of cooking that is :
1. boiling:- boiling is cooking by emmersing the food and liquid usually water or stock, only just sufficient liquid should be used to cover the food to be cooked to retain the nurishment and flavour of food, plunge in to boiling liquid allow to re- boil and then simmer.
2.Poaching:- Poaching is cooked slowly in a minimum amount of liquid which should never be allowed to boil but should be just off boil. The liquid is held as close to boiling points as possible without their being any perceptible movement of the liquid.
3. steaming:- It is cooking by moist head either direct or indirect. Indirect steaming is done when the food is placed in closed pan, which is sorrounded by plenty of steam from fast boiling water or an steamer. Direct steaming is by placing the article in a perforated container or on a covered plate over a saucepan of water.
Now medimu of fat are as follows:-
1.roasting:- the term roasting was originally applied to the cooking of large pieces of meat on a turning spit over an open fire quality.
2. grilling:- cooking by this method began years ago, when meat was first placed near or cver openfire. The food is placed on grill bars, and subjected to the action of radiation which could be form below or above.
3. frying:- food is fried when it is placed or immersed in oil or fat at a sufficiently high temperature.It can be done deep or shallow frying.
5. baking:- baking is a cooking of food by the action of dry heat in an oven. The degree of dryness of heat may be modified by the amount of steam produced from the item.