1.
To cook in an oven with dry, hot air
2.
To cook uncovered under a direct heat source
3.
to broil over hot coals or on a griddle
4.
to cook meat, fish, or poultry uncovered in an over with dry, hot air
5.
To roast slowly on a rack or spit over hot coals or some other direct heat source and baste with a spicy sauce
6.
To cook food in hot liquid, 212 degrees F, having bubbles that rise to and break on the surface of the liquid
7.
To cook large pieces of meat or poultry slowly over low heat in a small amount of hot liquid in a tightly covered pan
8.
To cook food in a microwave oven using little or no liquid
9.
To cook food in liquid that is just below the boiling point
10.
To cook food in a pan using vapor produced by a boiling liquid
11.
To cook food by completely immersing in hot fa
12.
To cook food in a small amount of hot fat
13.
To lightly brown or cook food in a small amount of hot fat over moderate heat
14.
To cook bite-sized small pieces of food quickly over high heat in a small amount of fat while stirring constantly
15.
To turn on an appliance or oven to a desired temperature about 5-10 minutes before food is to be placed in it
