INFRARED – Broiling is the most familiar example of infrared cooking. In a broiler, an electric element or a ceramic element heated by a gas flame becomes so hot that it gives off infrared radiation, which cooks the food.

MICROWAVE – In microwave cooking, the radiation generated by the oven penetrates part way into the food, where it agitates the molecules of water. The friction caused by this agitation creates heat, which cooks the food.

POACH – To cook very gently in water or other liquid that is hot but not actually bubbling, about 160°F to 180°F.

SIMMER – To cook in water or other liquid that is bubbling gently, about 185°F to 200°F.

BOIL – To cook in water or other liquid that is bubbling rapidly, about 212°F at sea level and at normal pressure.

BLANCH – To cook an item partially and very briefly in boiling water or in hot fat. Usually a pre-preparation technique, as to loosen peels from vegetables, fruits, and nuts, to partially cook french fries or other foods before service, to prepare for freezing, or to remove undesirable flavors.

STEAM – To cook by direct contact with steam.

Steaming also refers to cooking an item tightly wrapped or in a covered pan, so that it cooks in the steam formed by its own moisture. This method is used in cooking items “en papillote”, wrapped in parchment paper (or foil). “Baked” potatoes wrapped in foil are actually steamed.